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Houston
Department of Health and Human Services > Food
Inspection and Safety (Consumer Health) > Food
Safety Tips > Barbecue Food Safety
Barbecue
Food Safety
Warm weather is the ideal time
to cook out: more people cook outdoors in spring and summer than
any other time of the year. As we approach summer in Houston,
here is some information for food safety.
Warm
temperatures are ideal for bacteria and other harmful pathogens
to multiply and cause foodborne illness. Grill it but grill
it safe!
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Place
all meat and poultry in the refrigerator maintained at 41°F
or below. Freeze poultry and ground meat that won’t be used
in two to three days; freeze other meat within four to five
days if not used.
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Thaw
meat and poultry before grilling so it cooks more evenly.
Use the refrigerator thawing for safe thawing. Microwave
thawing is acceptable if the food is to be grilled immediately.
Thawing sealed packages in cold water is also acceptable.
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Always
marinate meats in the refrigerator, not on the countertop.
Don’t re-use the marinade used on raw meat or poultry unless
it’s boiled first to destroy harmful bacteria.
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If
you pre-cook partially in the microwave, do it immediately
before grilling.
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If
you are catering, keep all meat and poultry refrigerated
to minimize bacterial growth. Use insulated coolers, ice
packs, refrigerated containers on trucks to ensure safe
temperature. When handling raw meats, remove from the cooler
only the amount that will fit the cooking grill.
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Use
clean utensils every time. Do not use the same platter,
knives or cutting board for raw and cooked meat and poultry.
Bacteria present in raw meat or juices can contaminate the
safely cooked items.
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Meat
and poultry cooked on a grill often browns fast on the outside.
Do not rely on the appearance, use a meat thermometer to
ensure safe internal temperatures. Poultry should reach
180°F, juices should run clear. Hamburgers made of any ground
meat or poultry should reach 160°F. Beef, veal and lamb
steaks, roasts and chops can be cooked to 145°F. Cook all
pork products to 160°F.
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Don’t
partially grill meat or poultry and finish cooking later.
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Keep
hot food hot until served. Use a chafing dish, warming tray,
steam table, slow cooking pot or on the side of the cooking
grill. Do not put the container directly over heating element
to prevent overcooking.
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Do
not put cooked items off the grill on the same platter used
for storing raw meats. Keep separate platters.
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When
it is hot outside, do not leave food at room temperature
for longer than one hour.
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Store
all leftovers in the refrigerator. For bulk meats, slice
before placing in the refrigerator. Refrigerate or freeze
within two hours of taking food off the grill. If you are
transporting the cooked leftovers, be sure to place it in
a cooler for temperature control. Discard any food left
out more than two hours.
For
this, or any food-safety-related
information, please contact the Bureau of Consumer Health
Services at 713/794-9200.
Return
to the Food Safety health tips page
Contact the
HDHHS Bureau of Consumer Health Services
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