I was lucky to receive my ServSafe certification while in culinary school. While participating in a food safety lecture yesterday, I was reminded just how valuable the knowledge that came with that certificate is. With summer quickly coming to a close and Labor Day, the last big grilling holiday of the season upon us, here are a few important tips to keep you and your loved ones safe from foodborne illnesses.
1. Wash your hands. Seriously. I cannot stress this one enough. How long? 20 seconds or Happy Birthday twice!
2. Keep vegetables and raw meat separate to prevent any cross contamination. That means separate cutting boards as well as separate containers. Also, be sure to use a new plate and clean utensils when removing cooked meat from the bbq. And please, do not, under any circumstances place that cooked chicken back into the raw marinade – yuck!
3. Please cook your meat to proper temperature. That’s 165 F for any poultry item and you can find other cook time recommendations here.
4. Use common sense. Picnics are wonderful as is the tasty food we get to share with family and friends at them. If possible, cover and return anything that easily spoils, like Grandma’s potato salad to a cooler with ice. Anything that is left out in direct sun for more than an hour or at room temperature for more than 4 hours should be tossed.
For more food safety info visit here.
Check back Friday for my Grilled Chicken and Peach & Avocado salad recipes! Both dishes are healthy, delicious and sure to please your holiday crowd!