Terry may have to step back when a fireworks display goes awry, but he doesn’t have to leave the dinner table when it comes to practicing food safety.
Denise DeSalvo, a registered dietitian and lecturer in the School of Human Nutrition and Hospitality Management, teaches a course on food safety and hygiene and has some tips to keep in mind when preparing your favorite Fourth of July dishes.
Start grilling with clean hands
Always wash your hands with soap and water before preparing food. If soap and water are not available, you can use hand sanitizer or disposable wipes instead.
Don’t forget to clean your grill before cooking, as previously used food debris can contain harmful pathogens that can contaminate fresh foods and cause food poisoning symptoms like nausea, vomiting, and diarrhea, ruining your holiday celebrations.
Separate raw and cooked foods
If you only have one cooler, place raw foods below or under foods that are already cooked or ready to eat. We recommend using two different coolers if possible.
Monitor food temperatures
Use a food thermometer to take the internal temperature of proteins like burgers, steaks, chicken, sausages, seafood, etc. Below is a handy list of minimum safe internal temperatures provided by the FDA:
All chicken products, including chicken thighs, thighs, breasts and wings, should be cooked to 165°F. Products made with ground chicken, such as turkey burgers, should also be cooked to 165°F. Ground meats, such as burger patties, should be cooked to 155°F, and steaks, chops and seafood should be cooked to 145°F.
Be careful with marinades
Be careful with marinades, especially those used to season proteins such as chicken, beef, or shrimp. Marinate each item separately. The adage “keep raw and cooked separate” applies here as well. After cooking/boiling the marinade, use the marinade only as a sauce for cooked items. Avoid using uncooked marinades that contain raw products on cooked foods, and do not reuse leftover marinade.
Be careful with salad mixes
Tuna, eggs and potato salad are “cool” alternatives to hot summer dishes. Instead of leaving the whole thing out in the hot sun, take them out of your cooler or fridge in small portions and refill as needed.
If you have food delivered to your barbecue, eat it within two hours and refrigerate any leftovers below 40 degrees F. Discard any food that has been left uncontrolled for more than two hours.
