{"id":16809,"date":"2019-08-28T03:30:43","date_gmt":"2019-08-28T08:30:43","guid":{"rendered":"http:\/\/foodsafetytrainingcertification.com\/?p=16809"},"modified":"2020-03-06T17:26:43","modified_gmt":"2020-03-06T23:26:43","slug":"labor-day-grilling-food-safety-tips","status":"publish","type":"post","link":"http:\/\/foodsafetytrainingcertification.com\/food-safety-news\/labor-day-grilling-food-safety-tips\/","title":{"rendered":"Labor Day &#8211; Grilling Food Safety Tips"},"content":{"rendered":"<p>Labor Day is a U.S. national holiday held on the first Monday of September and pays tribute to the contributions and achievements of American workers. For most though, it marks the last weekend to enjoy summer and the start of the new school year.<\/p>\n<p>So, if you&#8217;re rolling out the grill for the last weekend of the summer, be sure to also roll out your grilling food safety principles and procedures when cooking outdoors.<\/p>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-18425 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/bbq_grilling_food_safety00008.jpg\" alt=\"bbq_grilling_food_safety\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/bbq_grilling_food_safety00008.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/bbq_grilling_food_safety00008-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/bbq_grilling_food_safety00008-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/bbq_grilling_food_safety00008-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/bbq_grilling_food_safety00008-696x464.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/bbq_grilling_food_safety00008-630x420.jpg 630w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/tailgate-man-works-grill-tailgating-party-209888239\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Food Safety Steps: Clean &#8211; Separate &#8211; Cook &#8211; Chill<\/h3>\n<p>Food poisoning peaks in the summer months when warmer temperatures cause foodborne bacteria to flourish. <em>Follow these steps for a safe and enjoyable grilling season:<\/em><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1200px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"wp-image-17881 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/basic-food-safety-steps.jpg\" alt=\"basic-food-safety-steps\" width=\"1200\" height=\"300\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/basic-food-safety-steps.jpg 1200w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/basic-food-safety-steps-125x31.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/basic-food-safety-steps-250x63.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/basic-food-safety-steps-768x192.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/basic-food-safety-steps-1024x256.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/basic-food-safety-steps-696x174.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/09\/basic-food-safety-steps-1068x267.jpg 1068w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/teach-others\/fsis-educational-campaigns\/check-your-steps\/check-your-steps\" rel=\"nofollow\" target=\"_blank\" >Credit: Foodsafety.gov<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<div class=\"help-box\">\r\n<div class=\"help-title\"><img loading=\"lazy\" decoding=\"async\" style=\"margin-right: 8px;\" src=\"http:\/\/foodsafetytrainingcertification.com\/index_files\/food_safety_training_banner_icon.png\" alt=\"Food Safety Training\" width=\"39\" height=\"39\" align=\"absmiddle\" \/> Food Safety & Allergy Training - 10% OFF SALE<\/div>\r\n<div class=\"help-link\"><a class=\"help-button\" title=\"Food Safety Training\" href=\"http:\/\/foodsafetytrainingcertification.com\/food-safety-training-types\/\">More\/Enroll<\/a><\/div>\r\n<div style=\"clear: both;\"><\/div>\r\n<div style=\"margin: 0px 0px 0px 10px; font-weight: normal; font-size: 14px;\">\r\n<ul>\r\n<li>Learn about proper hygiene, cross contamination, cold and hot food safety, foodborne pathogens, and best practices to prevent foodborne illness.<\/li>\r\n<li>Food Manager Training & ANSI Certification - $99.00<\/li>\r\n<li>Food Handler Training - only $7.00!<\/li>\r\n<li>HACCP Training: 16hr\/4hr\/1hr<\/li>\r\n<li>Food Allergy Training - $15.00<\/li>\r\n<li>Enter Promo \"train10off\" at Checkout<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Clean<\/h3>\n<ul>\n<li><strong>Wash Hands<\/strong><br \/>\nWash your hands with soap before and after handling raw meat, poultry, and seafood. Wash work surfaces, utensils, and the grill before and after cooking.<\/li>\n<li><strong>Check and Clean your grill and tools<\/strong><br \/>\nUse a moist cloth or paper towel to clean the grill surface before cooking. If you use a wire bristle brush, thoroughly inspect the grill\u2019s surface before cooking. Wire bristles from grill cleaning brushes may dislodge and stick into food on the grill.<\/li>\n<\/ul>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption aligncenter\"  style=\"max-width: 2110px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-16813 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/19401796_1450686694977683_615456143018110060_o.jpg\" alt=\"grilling-food-safety-bbq\" width=\"2110\" height=\"1042\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/19401796_1450686694977683_615456143018110060_o.jpg 2110w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/19401796_1450686694977683_615456143018110060_o-125x62.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/19401796_1450686694977683_615456143018110060_o-250x123.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/19401796_1450686694977683_615456143018110060_o-768x379.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/19401796_1450686694977683_615456143018110060_o-1024x506.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/19401796_1450686694977683_615456143018110060_o-324x160.jpg 324w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/19401796_1450686694977683_615456143018110060_o-696x344.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/19401796_1450686694977683_615456143018110060_o-1068x527.jpg 1068w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2018\/08\/19401796_1450686694977683_615456143018110060_o-850x420.jpg 850w\" sizes=\"(max-width: 2110px) 100vw, 2110px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/twitter.com\/USDAFoodSafety\/status\/1147204754461855744\" rel=\"nofollow\" target=\"_blank\" >Credit: Twitter - USDA Food Safety<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both;\"><\/div>\n<h3>Separate<\/h3>\n<ul>\n<li><strong>Shopping &#8211; <\/strong>When shopping, pick up meat, poultry, and seafood last, right before checkout. Separate them from other food in your shopping cart and grocery bags. To guard against cross-contamination, put packages of raw meat and poultry into individual plastic bags.<\/li>\n<li><strong>Marinades &#8211; <\/strong>Throw out marinades and sauces that have touched raw meat juices, which can spread germs to cooked foods.<\/li>\n<li><strong>Avoid cross-contamination &#8211; <\/strong>To prevent foodborne illness, do not use the same platter, cutting board or utensils for raw and cooked foods. Harmful bacteria present in raw meat and poultry and their juices can contaminate cooked food. Use clean utensils and a clean plate to remove cooked meat from the grill.<\/li>\n<\/ul>\n<h3>Cook<\/h3>\n<p>Use a food thermometer to ensure meat is cooked hot enough to kill harmful germs. When smoking, keep temperatures inside the smoker at 225\u00b0 F to 300\u00b0 F to keep meat a safe temperature while it cooks.<\/p>\n<ul>\n<li>145\u00b0 F \u2013 whole cuts of beef, pork, lamb, and veal (stand-time of 3 minutes at this temperature)<\/li>\n<li>145\u00b0 F \u2013 fish<\/li>\n<li>160\u00b0 F \u2013 hamburgers and other ground beef<\/li>\n<li>165\u00b0 F \u2013 all poultry and pre-cooked meats, like hot dogs<\/li>\n<li>Smoking: 250\u00b0 F \u2013 300\u00b0 F \u2013 inside smoke<\/li>\n<li>After Grilling: 140\u00b0 F or warmer \u2013 until it\u2019s served<\/li>\n<\/ul>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 1024px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-18414 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/cook_temperature_food_safety_001_shutterstock_259906166.jpg\" alt=\"cook_temperature_food_safety\" width=\"1024\" height=\"683\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/cook_temperature_food_safety_001_shutterstock_259906166.jpg 1024w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/cook_temperature_food_safety_001_shutterstock_259906166-125x83.jpg 125w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/cook_temperature_food_safety_001_shutterstock_259906166-250x167.jpg 250w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/cook_temperature_food_safety_001_shutterstock_259906166-768x512.jpg 768w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/cook_temperature_food_safety_001_shutterstock_259906166-696x464.jpg 696w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/08\/cook_temperature_food_safety_001_shutterstock_259906166-630x420.jpg 630w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.shutterstock.com\/image-photo\/man-using-meat-thermometer-while-barbecuing-259906166\" rel=\"nofollow\" target=\"_blank\" >Image Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both;\"><\/div>\n<h3>Chill<\/h3>\n<p>Keep meat, poultry, and seafood refrigerated until ready to grill. When transporting, keep below 40\u00b0 F in an insulated cooler.<\/p>\n<p>Divide leftovers into small portions and place in covered, shallow containers. Put in freezer or fridge within two hours of cooking (one hour if above 90\u00b0 F outside).<\/p>\n<div style=\"clear: both;\"><\/div>\n<figure class=\"wp-caption alignleft\"  style=\"max-width: 622px\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-14522 size-full\" src=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/07\/Grill-safety-infographic-smaller.png\" alt=\"Get Ready to Grill Safely\" width=\"622\" height=\"1024\" srcset=\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/07\/Grill-safety-infographic-smaller.png 622w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/07\/Grill-safety-infographic-smaller-55x90.png 55w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/07\/Grill-safety-infographic-smaller-137x225.png 137w, http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2017\/07\/Grill-safety-infographic-smaller-255x420.png 255w\" sizes=\"(max-width: 622px) 100vw, 622px\" \/>\t\t<figcaption class=\"wp-caption-text\" >\n\t\t\t<span class=\"media-credit\"><a href=\"https:\/\/www.cdc.gov\/foodsafety\/communication\/bbq-iq.html\" rel=\"nofollow\" target=\"_blank\" >Credit: Centers for Disease Control and Prevention<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n<div style=\"clear: both;\"><\/div>\n<h3>National Fire Protection Association Grilling Safety<\/h3>\n<p>This grilling season, NFPA tests your knowledge and demonstrates the proper way to use your grill safely to prevent fires.<\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/65RCHLNIKa8\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<div style=\"clear: both; margin-bottom: 20px;\"><\/div>\n<h3>Grilling Food Safety Resources<\/h3>\n<p><strong>Infographics<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.fsis.usda.gov\/wps\/wcm\/connect\/c59dc30b-a216-4c08-acb8-3ea2fe259745\/Grill-it-Safe-eCard.pdf?MOD=AJPERES\" target=\"_blank\" rel=\"noopener noreferrer\" rel=\"nofollow\" >Grill it Safe When Cooking Outdoors E-Card<\/a> (PDF)<\/li>\n<li><a href=\"https:\/\/www.fsis.usda.gov\/wps\/wcm\/connect\/11cf2756-8b4a-43cc-8551-88624c5d6f4b\/Grill_it_Safe_Card.pdf?MOD=AJPERES\" target=\"_blank\" rel=\"noopener noreferrer\" shape=\"rect\" rel=\"nofollow\" >Grill it Safe Card<\/a> (PDF) | <a href=\"https:\/\/www.fsis.usda.gov\/wps\/wcm\/connect\/98de8b63-1068-4f94-a6f5-a977b7a35fe4\/Grill_it_Safe_Card_p1.jpg?MOD=AJPERES\" shape=\"rect\" target=\"_blank\"  rel=\"nofollow\" >Side 1, JPG<\/a> | <a href=\"https:\/\/www.fsis.usda.gov\/wps\/wcm\/connect\/ba8464f2-4ff0-482f-9746-c5f878e91518\/Grill_it_Safe_Card_p2.jpg?MOD=AJPERES\" shape=\"rect\" target=\"_blank\"  rel=\"nofollow\" >Side 2, JPG<\/a><\/li>\n<li>En Espa\u00f1ol: <a href=\"https:\/\/www.fsis.usda.gov\/wps\/wcm\/connect\/fa428f0c-c9cd-4405-b9e4-67c17928384a\/Grill_it_Safe_Card_SP_p1.jpg?MOD=AJPERES\" shape=\"rect\" target=\"_blank\"  rel=\"nofollow\" >Side 1, JPG<\/a> | <a href=\"https:\/\/www.fsis.usda.gov\/wps\/wcm\/connect\/bfcdfc02-0301-4468-b85e-e9a581007429\/Grill_it_Safe_Card_SP_p2.jpg?MOD=AJPERES\" shape=\"rect\" target=\"_blank\"  rel=\"nofollow\" >Side 2, JPG<\/a><\/li>\n<li><a class=\"external\" href=\"http:\/\/www.flickr.com\/photos\/40986460@N02\/7441383174\/\" target=\"_blank\" rel=\"noopener noreferrer\" shape=\"rect\" rel=\"nofollow\" >Four Steps to Food Safety from our Founding Fathers<\/a> (Flickr)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Labor Day is the first Monday of September and pays tribute to the contributions and achievements of American workers. So, if you&#8217;re rolling out the grill for the last weekend of the summer, be sure to also roll out your grilling food safety principles and procedures.<\/p>\n","protected":false},"author":1,"featured_media":18425,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106],"tags":[1289,1327],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16809"}],"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=16809"}],"version-history":[{"count":1,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16809\/revisions"}],"predecessor-version":[{"id":20251,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/16809\/revisions\/20251"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/18425"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=16809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=16809"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=16809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}