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Key Points
- The article emphasizes the importance of avoiding food cross-contamination during BBQs. This can be achieved by not allowing raw juices from meats to contact other foods, using separate cooking plates, and cleaning utensils before reuse.
- It advises not to leave foods, especially those with dairy products, out in the heat. Hot foods should be kept hot and cold foods should be kept cold to prevent bacterial growth.
- The article recommends cooking foods thoroughly to avoid food poisoning. It provides specific temperature guidelines for cooking poultry, ground meat, steaks, and fish.
- The importance of cleanliness is stressed, including cleaning cooking utensils and grills, washing hands during food preparation, and storing raw foods in separate containers.
- The article concludes by stating that with proper care, cleanliness, and storage, family BBQs can be enjoyable without the risk of food poisoning.
Summertime is BBQ time! It's a time to dust off our grills and buy the meats, poultry, fish, and vegetables we love and invite the gang over for tasty, but tempting meals. Barbecuing also means being careful and learning how to avoid food poisoning. Here are four tips for a bacteria-free BBQ.
Related: 2021 Summer Vacation checklist →
1. Understand Food Cross-Contamination
Even the little ones love a hot dog or burger, but to avoid food poisoning and the need for pediatric urgent care, or adult medical care, don't cross-contaminate food. This simply means not allowing the raw juices of foods, such as meats, to come in contact with other foods.
Uncooked meat and fish are full of juices, but if these juices contact other foods like a hotdog, vegetables or fall into a salad, they can spread bacteria and cause food poisoning. Avoid the chances of raw juices mixing with other foods by using separate cooking plates and cleaning plates and utensils before reuse.
2. Don't Leave Foods Out in the Heat
Salads made with mayonnaise or other dairy products don't last long in the sun. A good rule of thumb is to "Keep hot foods hot and cold foods cold." That means leaving hot food on the grill or in warming dish until it's served. Likewise, cold foods like potato salads, deviled eggs, and macaroni salads should be kept fresh and clear of bacteria by using ice blocks inside coolers or large tubs.
3. Cook Foods Thoroughly
You might want a medium-rare burger, but it's best to cook foods thoroughly to avoid food poisoning. If you're the chef, use a cooking thermometer and test meats, poultry and fish before serving and keep these temperatures in mind:
- Don't serve poultry until the thermostat reads 165 degrees Fahrenheit
- Ground meat for burgers should reach 160 degrees Fahrenheit
- Steaks and other chops need to reach 145 degrees Fahrenheit
- Fish should be cooked until 140 degrees Fahrenheit
Chefs shouldn't add veggies or other elements to meats, poultry or fish until they are fully cooked. If you're not the chef and receive something uncooked, do ask the chef to cook it a bit longer.
4. Clean, Clean, Clean!
Food poisoning causes stomach or intestinal cramps, vomiting, nausea and fever. If you want to steer clear of these nasty symptoms, keep everything clean when preparing and cooking food.
This means fully cleaning the BBQ smoker, gas grill or charcoal grill. We often leave cooking utensils and wire brushes outside after grilling but these should also be cleaned before starting your summertime BBQ.
Washing your hands is essential when preparing raw foods. Never prepare raw chicken and then make a salad. Wash hands in between food prep and cooking.
If you're taking uncooked food to a family barbecue, make sure all meats, fish, poultry, and veggies are in separate containers or food storage bags. If it's a long drive to your event, put containers and storage bags inside a cooler with ice to prevent them from spoiling.
No one wants to endure food poisoning but with care, cleanliness, and the proper storage, family BBQs will always be fun.
Frequently asked questions
What is food cross-contamination and how can it be avoided?
Food cross-contamination is when the raw juices of foods, such as meats, come in contact with other foods, spreading bacteria and potentially causing food poisoning. It can be avoided by using separate cooking plates for different foods and cleaning plates and utensils before reusing them.What is the rule of thumb for leaving foods out in the heat?
The rule of thumb is to "Keep hot foods hot and cold foods cold." This means leaving hot food on the grill or in a warming dish until it's served and keeping cold foods like salads fresh and clear of bacteria by using ice blocks inside coolers or large tubs.What are the recommended cooking temperatures for different types of meat?
Poultry should be cooked until the thermometer reads 165 degrees Fahrenheit. Ground meat for burgers should reach 160 degrees Fahrenheit. Steaks and other chops need to reach 145 degrees Fahrenheit. Fish should be cooked until it reaches 140 degrees Fahrenheit.Why is cleanliness important in preventing food poisoning?
Cleanliness is key in preventing food poisoning because it helps to eliminate bacteria that can cause illness. This includes cleaning the BBQ smoker, gas grill, or charcoal grill, as well as cooking utensils and wire brushes. Washing hands is also essential when preparing raw foods.What are the symptoms of food poisoning?
Food poisoning can cause stomach or intestinal cramps, vomiting, nausea, and fever.How should food be transported to a BBQ event?
If you're taking uncooked food to a BBQ event, all meats, fish, poultry, and veggies should be in separate containers or food storage bags. If it's a long drive to your event, put these containers and storage bags inside a cooler with ice to prevent them from spoiling.What should be done if a served food item is undercooked?
If you receive something undercooked, you should ask the chef to cook it a bit longer to ensure it reaches the safe internal temperature.What does it mean to avoid food poisoning during BBQs?
Avoiding food poisoning during BBQs means being careful with food preparation, cooking, and storage. This includes preventing cross-contamination, cooking foods thoroughly, keeping foods at safe temperatures, and maintaining cleanliness.
