Summer grilling & Father’s Day

The summer grilling season is officially here and Father’s Day is just around the corner.  It’s a great time to gather the family and have a fun barbecue picnic.  However, with the increase in picnics and summer temperatures, we also have an increased risk of contracting a foodborne illness, due to improperly prepared or stored foods.  Here are a few tips from the American Dietetic Association and ConAgra Foods' Home Food Safety program1 regarding how to help prevent mishandling food and make the summer grilling season safer and enjoyable for everyone.

1. Wash your hands often, for at least 20 seconds in warm soapy water before, during and after handling food.

2. Keep raw meats and ready-to-eat foods in separate containers to avoid cross-contamination.

3. Cook food to the recommended temperature and use an instant-read meat thermometer to ensure desired doneness.  Ground beef burgers should be done to a “safe and savory at 160°F”; steaks and roast are recommended at 145°F for medium-rare.

4. Be sure to refrigerate food promptly to 40°F or below.

5. Before packing up and cooking your favorite foods, remember to scrub the grill, outdoor utensils and coolers with hot soapy water.

6. Using the same dish towel over and over can spread germs.  Instead use paper towels or wipes to clean up spills and only use dish towels to dry dishes and hands.

7. Be careful not to cross-contaminate when marinating and basting meats.  Don't use the same brush to baste raw and cooked meats and always boil leftover marinade before using it to season cooked meats.  Wash utensils in warm, soapy water between uses.

8. Keep food cool with plenty of ice or ice packs and use a refrigerator thermometer to make sure your cooler is below 40°F.  Transport food in an air-conditioned vehicle and once you have arrived at your destination, try to keep foods in the shade and out of direct sunlight.

9. Don't allow food to be outside too long.  Typically foods can be out for approximately two hours, but in hot weather (90°F or above), cut the time in half.   One hour is the limit without refrigeration.

10. And when you’re grilling this summer, remember there are 29 lean cuts of beef to choose from.  Many are traditional Father’s Day favorites, like T-Bone and Tenderloin steaks.   

11. Show Dad some love this Father’s Day by serving him Grilled T-Bone Steaks with BBQ Rub.  It’s an easy and quick recipe that the kids can help make. (Recipe courtesy of the Beef Checkoff Program)

Source: Holly Swee

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