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Summer Cooking: Barbeque and Food Safety

June 28, 2012 | Comments: 0 | Views: 187

Now that summer is in full bloom, many people will be taking out all their barbeque gear to enjoy all the neat things about summer cooking. At the same time, it's best to follow the guidelines for food safety because you don't want to suffer from foodborne illnesses when everybody is supposed to be enjoying their summer cooking. Here are some great tips.

Since perishable foods get spoiled more easily than other food items, it's a good idea to buy these foods last on your shopping trip. Raw poultry and meat should be placed into plastic bags and they should be separated from other food items to prevent cross-contamination. After you have completed your shopping, head home right away. If your home is quite a distance from the grocery store, you should put the perishables into an ice-filled cooler. A standard practice is to put the perishables into the fridge within two hours if they are left at room temperature. If you are not planning to use the raw poultry or meat within a few days, you should put them in the freezer.

Before you start to grill the poultry and meat, make sure that they are thawed completely because it means that they will be cooked more evenly. For safe, slow thawing, you may place the packaged items in cold water or place them in the refrigerator. On the other hand, you may use to microwave for defrosting if you want to thaw quickly but you should be putting the perishables on the grill as soon as possible.

Every barbeque expert will tell you that you have to marinate the poultry and meat items to get the best tasting grills. You can marinate stew meat, cubed meat and poultry for up to 2 days while you can marinate steaks, chops, lamb roasts, pork, veal, and beef for up to 5 days. Of course, you have to put the marinated poultry and meats in the refrigerator. When you are ready for the barbeque, you should only take out the portions that are to be placed on the grill immediately. If you have to remove all the marinated meat and poultry form the fridge, you should use a cooler. Find a shady spot for your cooler and you should keep the opening of the lid to a minimum. Use a separate cooler for your beverages, and you should be safe from cross-contamination.

Maintaining cleanliness is very important when you are doing some summer cooking. Make sure that the utensils and platters are washed thoroughly. You may also consider using paper platters to cut down on the washing. Always remember to use separate utensils for cooked and raw foods. When you are cooking, you should make sure that the food is thoroughly cooked to the recommended minimum internal temperature. This way, you will be sure that harmful bacteria are destroyed. If you are unsure, you should use a food thermometer to check on the minimum internal temperature. For reheating, the cooked meats should be grilled until steaming hot or 165 degrees Fahrenheit. provides the opportunity to research and request free information about top baking and pastry schools and culinary arts programs for potential students looking to start or expand their career in the culinary.

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