Healthy Grilling: 7 Tips for Food Safety

Published in Wellness

Author: Staff

Grilling: the official scent of summer in Minnesota. When it comes to grilling, food safety is just as important as grilling safety. Each year, approximately 76 million Americans will have food poisoning, many times from eating undercooked meat, poultry or other animal products. Follow these food safety tips to make certain your grilling isn’t making you sick this summer:

  1. Scrub up. Wash your hands before, during and after food preparation. Bacteria can easily transfer from you to food and even surfaces around you.
  2. Take the time to safely thaw and marinate your meat. You should never (not even when you are in a hurry) thaw foods on the counter. Thaw them in the fridge or microwave. Meats should always be marinated in the refrigerator.
  3. Keep your cooking tools separate. Never use the same brush to baste raw and cooked meat. The same goes for serving platters.
  4. The same thing goes for marinades. If you want to use leftover marinade on your meat, boil it before using it to season cooked meat.
  5. It may mean more dishes, but always use separate cutting boards, plates and grilling utensils when handling raw and cooked meats.
  6. Don’t forget the thermometer. Cook your meats to proper temperatures by using a meat thermometer. Steaks should be cooked to at least 145 degrees, hamburgers to 155 degrees, pork to 140 degrees and chicken to 165 degrees.
  7. Relax and enjoy your meal, but don’t forget to put food away within two hours. If it’s hot out, food shouldn’t be out for more than an hour.