{"id":14864,"date":"2019-08-01T06:32:12","date_gmt":"2019-08-01T11:32:12","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=14864"},"modified":"2020-03-06T17:27:13","modified_gmt":"2020-03-06T23:27:13","slug":"food-safety-tips-for-grill-masters","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/food-safety-tips-for-grill-masters\/","title":{"rendered":"Food and Fire Safety for Grill Masters"},"content":{"rendered":"

Grill masters, make sure you brush up on proper food and fire safety practices before firing up the grill.<\/p>\n

Cooking outdoors in warm weather presents a food safety challenge. Not not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.<\/p>\n

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Temperature Danger Zone<\/h3>\n

One of the critical factors in controlling bacteria in food is controlling temperature. Bacteria grows slowly below 40\u00b0F, multiply rapidly between 40\u00b0F and 140\u00b0F, and are destroyed above 140\u00b0F.<\/p>\n

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Basic Food Safety Steps<\/h3>\n

Food illness peaks when warmer temperatures cause bacteria to flourish. Follow these basic steps for a safe and enjoyable grilling season:<\/p>\n

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Clean:\u00a0<\/strong>It seems basic, but not everyone does it. Keep hands, utensils and surfaces clean. Wash your hands with soap before and after handling raw meat, poultry, and seafood. Wash work surfaces, utensils, and the grill before and after cooking.<\/p>\n

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    Separate: <\/strong>Use clean plates. Likewise, don\u2019t put foods eaten raw on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate them.<\/p>\n

    Don\u2019t cross-contaminate. Throw out marinades and sauces that have touched raw meat juices, which can spread germs to cooked foods. Use clean utensils and a clean plate to remove cooked meat from the grill.<\/p>\n

    Cook<\/strong>: Always use a food thermometer to check the internal temperature of burgers, beef, and chicken.\u00a0When smoking, keep temperatures inside the smoker at 225\u00b0F to 300\u00b0F to keep meat a safe temperature while it cooks.<\/p>\n

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    • 145\u00b0F \u2013 whole cuts of beef, pork, lamb, and veal (stand-time of 3 minutes at this temperature)<\/li>\n
    • 145\u00b0F \u2013 fish<\/li>\n
    • 160\u00b0F \u2013 hamburgers and other ground beef<\/li>\n
    • 165\u00b0F \u2013 all poultry and pre-cooked meats, like hot dogs<\/li>\n
    • Smoking: 250\u00b0F \u2013 300\u00b0F \u2013 inside smoke<\/li>\n
    • After Grilling: 140\u00b0F or warmer \u2013 until it\u2019s served<\/li>\n<\/ul>\n

      Chill: <\/strong>Place leftovers in shallow containers and store them in a cooler immediately. Discard food left in the Danger Zone for more than two hours. When the outside temperature is 90\u00b0F or above this time reduces to just one hour.<\/p>\n

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      Grilling Fire Safety
      \n<\/em><\/h3>\n

      The National Fire Protection Association (NFPA) offers grill safely tips to prevent fires:<\/p>\n

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