Food Preparation Safety
Cool
Fresh perishable foods within 2 hours.
Refrigerator and used within 1 hour if the temperature is above 90F.
At home, place meat, poultry, fish and ready in the fridge.
Freeze poultry and ground meat, which are not used in 1 or 2 days, freeze other meat within 4 to 5 days.
Defrost safely
Completely thaw meat and poultry before cooking cooksevenly.
Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water.
You can microwave defrost if the food will be placed on the grid immediately.
Safe Food Preparation
In order to prevent, diseases transmitted by foods, dishes and utensils for cooked and the raw meat and poultry. harmful bacteria that raw meat and poultry and their juices contaminate safely cooked food.
Only knives andCutting Tools For one thing, both for meat or vegetables. Subsequently, the tools are thoroughly washed.
No more grilled meat on a plate or board on which was placed raw meat, as this blood and raw meat juices.
NEVER use knives or dishes that have been made for raw meat for the grilled meat, too.
Clean all counters and kitchen surfaces with hot soapy water before use.
Clean all cutting boards with hot soapy waterWater before use.
Avoid using the same plate and cooked foods raw.
Marinade in the refrigerator and discard the marinade after use.
Use a separate marinade and baste for another brush for cooked meat.
Marinate
Marinate in the refrigerator, not on the counter.
Discard the marinade after use.
If any part of the marinade is to be used as a sauce, the cooked food, reserve The first marinated raw meat and poultry in it. However, if the marinade used on raw meat or poultry must be reused, make sure you get him to boil first to destroy harmful bacteria.
Safe food handling
Keep raw and cooked foods separately and keep everything "wrapped and refrigerated."
Use separate barbecue utensils when handling raw and cooked foods.
Make sure frozen meat is thoroughly defrosted (unless otherwise indicated) before> Kitchen and refreeze once thawed.
Safe Kitchen
Cook all foods to a minimum internal security to kill Cook. Harmful bacteria. The only way to be sure foods are cooked at high temperature bacteria to kill a harmful enough, use an accurate digital instant-read thermometer. Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beefPatties of people most at risk of food-borne. Most at risk are children, the elderly and people with weakened immune systems.
Unless you are in a hurry or you keep the meat is not dry on it. I'm just squeeze all those wonderful juices. In addition, the juice squeezed on the fire and the smoke is not healthy speakers.
Meat and poultry cooked on a grill often brown very fast on the outside. Make sure that meat isbe cooked thoroughly before serving. Only large whole pieces of meat can be a bit 'in pink. Cut or small pieces of meat should be well done.
ground beef, because of the grinding process is usually more exposed to harmful pathogens. Hamburgers made of ground beef should reach 160 º F. Color is not a reliable indicator of ground beef patties at a high enough temperature to kill harmful bacteria such as E. coli O157 were cooked: H7. Eating a pink or red ground beef pattywithout first verifying that the safe temperature of 160 ° F has been reached is a significant risk factor for foodborne illness. When a pie ground beef is cooked to 160 º C for all, you can be safe and juicy, regardless of by color.
Beef, veal, lamb steaks, roasts and chops can be heated to 145 ° F,
All cuts of pork should reach 160 º F
All poultry should reach at least 165 º F
All cuts of pork should be cooked to 160 º F completely.
Keep hot food hot
After cooking meat and poultry grilled keep warm until served - at 140 ° C or hotter.
Keep hot sausage on the side of the grill rack, not directly over the coals, when overflowing.
At home, the cooked meat in a hot oven (200 ° F) to be in a hot dish chafing or slow cooker, or on a hot plate.
Serving the Food
At admission> Food from the grill, with a clean plate. Do not put cooked food on the same plate that held raw meat or poultry. harmful bacteria in raw meat juices could contaminate safely cooked food no. In hot weather (above 1990 º F), food should never sit for more than one hour.
Reheating
When the heating is completely cured meats like hot dogs, grill to 165 ° C or until steaming hot.
Radicals
Refrigerate any remaining questionsin shallow containers.
Discard any food left out more than 2 hours (1 hour when temperatures are above 90 º F).
Food Storage
Keep the meat refrigerated until ready to use, and poultry.
Just take the meat and poultry that are immediately placed on the grid.
Keep the meat on a flat tray and only the meat from the refrigerator when the grid is ready.
If you use a large portion of meat, try to take only theWhich corresponds to the grid and then the rest of the grid.
Meat and poultry can be several hours or days notice or flavor from marinating.
