Barbecue Food Safety

Many friends and work colleagues have phoned in sick because of food poisoning and followed it with something like "I had a barbecue at the weekend, and I had to eat, something good cooked."

To be honest, I think some of them probably just drank too much, but it is clear that there is enough of a belief that no food hygiene is a problem with a barbecue to be a true light, leaving an excuse or cast iron.

In many articles I wrote for barbecue, IFocusing on the phrase "Sizzle is hot, the flames are not" focused on the need to be patient and to control the flames grill. If you have not yet learned this, then maybe it's time to be resigned to buy a grill thermometer?

Why do I need a thermometer in the grill? Take this example Hamburger Barbecue:

Many believe that if the burgers on the grill is medium brown, is well done, but according to USDA research, 1 out of 4 hamburgers turns brownbefore it reaches a safe internal temperature. The internal temperature should be 160 ° F before it is safe to eat.

The bacteria that try to protect against e-coli and bacteria that live on the surface of the meat. This is an important and essential to understand why you can safely eat a rare steak, with no possibility of food poisoning. Provided that the steak is cooked on the outside, bacteria are killed.

This is not the case with a hamburger, however, becausethe hamburger is made of minced meat for the surface of bacteria could be anywhere within the fast food.

Signs and symptoms of foodborne illness range from upset stomach, diarrhea, fever, vomiting, abdominal cramps and dehydration to more serious diseases and even death, but having said all that, s' please do not be put off having your next barbecue grill some burgers. With some simple precautions that follow the rules of hygiene for food commodities and barbecue food poisoning is a thing ofpast.

Use a food thermometer. Instant read food thermometer is good to check the internal temperature toward the end of cooking.

1. The food thermometer should be placed in the thickest part of food and should not be touching bone, cartilage and fat.

2. Be sure to wash the thermometer in hot water and soap before and after each use!

The other option is to use a line of large oven or oven thermometer probe can be inserted into the meatand used for cooking time.

There are many types of food thermometers, it is important to follow the instructions of your food thermometer to ensure proper reading. When you are satisfied with the method of use, please refer to the USDA recommended minimum temperature of internal security, to ensure a barbecue grill safely.

· Steaks and roasts - 145 ° F

· Fish - 145 ° F

· Pork - 160 ° F

· Minced meat - 160 ° F

· Egg Dishes - 160° F

· Chicken breasts - 165 ° F

· Whole Bird - 165 ° F

This is the biggest, but in the end, here are some more tips to help you avoid food poisoning at your next barbecue: --

1. Wash hands and surfaces often. Use warm water and soap for 20 seconds before and after handling food and wash cutting boards after each item of food is prepared

2. No cross-contamination, keep raw and cooked foods separate. Never place cooked food on a plate that previouslyheld raw meat, poultry or fish

3. Refrigerate immediately - but does not cover (eg plastic wrap) if the food is still hot
Refrigerate or freeze perishables, prepared food and leftovers within 2 hours or sooner.

Be Food Safe! Carefully prepared

Know how to prepare, manipulate, store safely and food for you and your family. Bacteria can grow on meat, poultry, fish, eggs and dairy products, as well as cut-up or cooked vegetables and fruit.

Followabove and food poisoning should be a thing of the past. Why not take this stock to your employees? You can see a marked improvement in participation in Monday morning - or maybe just a different excuse.