![]() Keeping food at proper temperatures is critical in preventing foodborne illness. Serving Picnic Food – Keep cold foods cold and hot foods hot If you clean your grill using a bristle brush, check to make sure that no detached bristles have made their way into grilled food. Be sure to grab a clean plate/utensils for cooked food – do not use one that previously held raw meat, poultry, or seafood as it allows bacteria from the raw food’s juices to spread to the cooked food. This keeps it hot but prevents overcooking. Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals. Always use it to be sure your food is cooked thoroughly. When it’s time to cook the food, have your food thermometer ready. Cook immediately after “partial cooking.” Partial cooking before grilling is only safe when the partially cooked food can go on the hot grill immediately, for example at a home with a grill on the patio or deck. ![]() Marinate foods in the refrigerator - never on the kitchen counter or outdoors. Utensils and serving dishes: Be sure to keep all utensils and platters clean when preparing food.Outdoor hand cleaning: No access to running water? No problem! Use a water jug, some soap, and paper towels.Rinse fresh fruits and vegetables before packing them in the cooler and dry them with a paper towel. ![]() Be sure to keep raw meat, poultry, and seafood securely wrapped.
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