We all know the basics of a healthy barbecue: choose lean meats, avoid mayo-based sides and yes, liquid calories do count. But what about keeping those foods safe? Whether you’re entertaining a group or dining solo, practice the basic four rules of food safety.
Step 1
Wash your hands, utensils and surfaces frequently to stop the spread of germs.
Step 2
Keep raw meat separate from ready-to-eat foods in the refrigerator. Store raw meat at or near the bottom of your refrigerator, if possible, in case a package leaks. When preparing food, use separate cutting boards for ready-toeat items (fruits, vegetables, breads, cheese) and meats. If you are short on cutting boards, prep all ready-to-eat items first.
Step 3
Use a food thermometer to keep hot foods above 140°F to slow the spread of bacteria. Food thermometers not only keep food safe, but also help ensure the best quality when used to measure internal temperatures.
Step 4
Refrigerate perishables within two hours. If you’re dining outside and it’s above 90⁰F, cut that time down to an hour— bacteria can grow even faster when it’s hot.
