With the warm temperatures we experienced in Northeast Wisconsin this past weekend it’s time to think about summer food grilling. It’s important to follow food safety guidelines to prevent harmful bacteria from multiplying. Here are some tips for grilling safely.
- A marinade is a savory, acidic mixture in which a food is soaked to enrich flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat or poultry in it.
- When transporting food to another location, keep it cold. Use an insulated cooler with sufficient ice packs or ice to keep food below 40 degrees.
- If you are at home, keep meat and poultry refrigerated until ready to use. Only take the meat and poultry that will immediately be placed on the grill.
- Don’t use the same platter and utensils for raw and cooked meat and poultry.
- Precooking food partially in the microwave, oven or stove is a good way to reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.
- Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature.