April 2006 Safety Tip

Cooking Out

• Keep meat chilled until you're ready to cook it.
• Allow meat to completely thaw in the refrigerator before placing on the grill.
• Marinate meat in a tight-sealing container, especially when transporting meat in a cooler to a picnic or tailgate party.
• Wash hands frequently with soapy water when working with raw meat.
• Keep food and drink separate.
• Avoid cross contamination. A prime cause of summer food-borne illness is the transfer of bacteria from uncooked to cooked meat.
• Don't forget the cutting board. Remember to wash all cutting boards and containers that touched uncooked meat in hot, soapy water.

• Use a meat thermometer. Meat must reach a temperature of 160 degrees before it is safe to serve.
• Use a thermometer to avoid serving undercooked meat.
• Take out the trash. Dispose of all refuse in a covered bin or trash receptacle.
• Keep it cool. Avoid overgrowth of bacteria by storing food in a refrigerator/cooler within two hours of serving.
• When the temperature rises above 85 degrees, food should generally be stored in a cool place within one hour of serving.
• Leftovers should be packed in clean containers and put back in the coolers.
• When in doubt, throw it out.
• Food left out more than two hours has often been contaminated as a result of heat exposure. Don't take any chances.