![\"bbq_grilling_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/bbq_grilling_food_safety00004.jpg\")
\t\tBBQ Popularity<\/h3>\n
Barbecuing is no longer just a hobby, but an integral part of the North American lifestyle. Moreover, regional styles are no longer bound by regions. You can find Texas BBQ on the West Coast or Carolina BBQ in the Midwest, and just about everything in between.<\/p>\n
According to a survey by Hearth, Patio & Barbecue Association (HPBA)<\/a>, summer weekends continue to spark the highest usage with consumers: 73% of consumers grill on July 4, 60% on Memorial Day, 58% on Labor Day, and 45% on Father’s Day. Spring holidays are also key grilling weekends for many consumers: Mother’s Day (34%) and Easter (19%).<\/p>\n The survey also finds that grilling is becoming a year-round passion. Chilly temperatures don\u2019t stop many consumers from grilling for the Super Bowl (23%), Thanksgiving (14%), Christmas or Chanukah (10%), and New Year’s Eve\/Day (9%). Beyond holidays, 49% barbecued for birthday parties, 24% on a camping trip, 21% at a vacation home party, and 11% during tailgating activities for sporting events.<\/p>\n Whether it’s hot or cold, it’s important to follow food safety guidelines while grilling to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.<\/p>\n When shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart.<\/p>\n To guard against cross-contamination \u2014 which can happen when raw meat or poultry juices drip on other food \u2014 put packages of raw meat and poultry into plastic bags.<\/p>\n Plan to drive directly home from the grocery store.\u00a0 Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 \u00b0F.<\/p>\n At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won’t be used in 1 or 2 days; freeze other meat within 4 to 5 days.<\/p>\n Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours <\/strong>(1 hour if temperatures are above 90 \u00b0F).<\/p>\n May 16th is National BBQ Day! Use the hashtag #NationalBBQDay on social media to post your favorite BBQ images.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Summer months brings out everyone’s barbecue grills. But, in warmer temperatures – additional food safety care must be taken because bacteria multiply faster. Following a few simple principles and guidelines can prevent a food illness.<\/p>\n","protected":false},"author":1,"featured_media":18421,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106,1321],"tags":[1228,1289,1329],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/10224"}],"collection":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/comments?post=10224"}],"version-history":[{"count":1,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/10224\/revisions"}],"predecessor-version":[{"id":20252,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/10224\/revisions\/20252"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/18421"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=10224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=10224"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=10224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"bbq_grilling_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/bbq_grilling_food_safety00006.jpg\")
\t\tFood Safety Guidelines<\/h3>\n
Food Safety – Purchasing
\n<\/strong><\/h3>\n![\"food_safety_shopping\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/food_safety_shopping_001_shutterstock_396346207.jpg\")
\t\t![\"Food](\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\"){kind=icon}
Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n\r\n
Food Safety Preparation<\/h3>\n
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Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.<\/li>\n
Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don’t use the same platter and utensils for raw and cooked meat and poultry.<\/li>\n
Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. For quicker thawing, you can microwave defrost if the food will be placed immediately on the grill.<\/li>\n
A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter.<\/li>\n<\/ul>\n![\"cutting_board_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/cutting_board_food_safety_001_shutterstock_135242570.jpg\")
\t\tFood Safety – Cooking<\/h3>\n
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\n<\/strong>Cook food to a safe minimum internal temperature<\/em> <\/strong>to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to check the internal temperature of burgers, steaks, chicken and foods containing meat, poultry and egg dishes.<\/p>\n\n
![\"cook_temperature_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/04\/Grill-Safe-Temperature-1024x683.jpg\")
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\n<\/strong>After cooking meat and poultry on the grill, keep it hot until served \u2014 at 140 \u00b0F or warmer. Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook.<\/li>\n
\n<\/strong>When reheating fully cooked meats, grill to 165 \u00b0F or until steaming hot.<\/li>\n<\/ul>\n<\/h3>\n
Food Safety – Leftovers
\n<\/strong><\/h3>\n![\"2-hour-rule-food-safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/05\/two_hour_rule_food_safety.jpg\")
\t\tNational Barbecue Day<\/h3>\n
Additional BBQ Food Safety Resources<\/h3>\n
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