Independence Day…Drills for the Grill

Summer is here and grilling food has officially begun. The USDA has some specific food safety tips for safe food handling.

Beef, veal and lamb steaks, roasts, and chops may be cooked to 145 °F.

• All cuts of pork to 160 °F.
• Ground beef, veal, and lamb to 160 °F.
• All poultry should reach a safe minimum internal temperature of 165 °F.

A thermometer is needed to monitor the air temperature in a smoker or grill to be sure the heat stays between 225 and 300 °F throughout the cooking process. It's important to keep the air hot enough to destroy bacteria as the meat cooks.

When using a charcoal-fired smoker, use commercial charcoal briquettes or aromatic wood chips. Set the smoker in a well-lit, well-ventilated area away from trees, shrubbery, and buildings. Only use approved fire starters -- never gasoline or paint thinner, for example.

• Thaw meat and poultry before smoking it.
• Never defrost food at room temperature.
• Use the microwave oven for rapid thawing, but smoke or grill the meat immediately because some areas may begin to cook during the defrosting.
• Always marinate food in the refrigerator, not on the counter.
• When taking food off the grill, use a clean platter. Don't put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.
• Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).

Hot food should be eaten within two hours and within one hour if the temperature exceeds 90°F.

An ice chest is a valuable tool at summer outings. Not only does it serve as a vehicle for transporting food, it also plays a critical role in reducing the chances of food borne illness. Drinks aren't the only food products that should be chilled. Popular picnic items like hot dogs, raw hamburgers and salads should be packed in a cooler with enough ice or freezer packs to keep the temperature inside at 40°F or below. Never use ice for beverages if it was used to keep food cold. Never use a glass to scoop ice or touch ice with hands.

For more information about food safety or nutrition, please contact Leatta Byrd, Nutrition Extension Educator at MSU Extension-Kalamazoo County; (269) 384-8063 or by email at byrdle@msu.edu