Making Backyard kitchens A Hot Safe Commodity

Turning a patio into an outdoor living area, complete with a full kitchen is very popular which can include an elaborate grill, mini refrigerator, ice makers, power burners, granite counter tops, wooden drawers and cabinets hold utensils and plates. Summer time is perfect grilling time. Home entertaining has seen a boost, and people are turning to their decks and patios for mealtime and meal preparation that often includes everything to make a picture perfect meal. When enjoying the outside and the summer, it is important to remember points for safe grilling and food safety when you fire up the grill.

When shopping, choose meat and poultry last, and don't put them in the trunk. The temperature there is too hot and bacteria will grow rapidly. Don't let meat set out for longer than one hour during warm weather. If meat sets out too long, bacteria can produce toxins that can cause illness and stay active even during cooking. Refrigerate meat and poultry immediately upon arriving home. Buy ground meat or poultry no more than a day or two before you plan to grill it. Otherwise, freeze them. Grill larger cuts of meat, such as steaks, within 4 days of purchase or freeze them.

Completely thaw meat and poultry in the refrigerator or just prior to cooking in a microwave. Frozen foods do not grill evenly and may be unsafe. Never defrost on the counter—bacteria will begin to grow. It takes about 24 hours to thaw 5 pounds of meat in the refrigerator.
Clean up juice spills immediately. Juice spills should be cleaned with a paper towel. If using a dishcloth to wipe up raw meat or poultry juices, wash it in hot soapy water before using it again.
Marinate meat and poultry in the refrigerator. Sauce can be brushed on these foods while cooking, but never use the same sauce after cooking that has touched the raw product.
Make ground beef patties about ½-inch thick by 4 inches in diameter (4 ounces or 4 patties per pound). This size cooks thoroughly and evenly, taking 11 to 13 minutes to cook to a safe temperature of 160 degrees F.

Unwashed hands are a prime cause of food-borne illness. Whenever possible, wash your hands with hot, soapy water for 20 seconds before handling food. Keep meat and poultry cold with ice or frozen gel packs. If leaving home pack food and cooler. Avoid frequently opening the cooler. Pack beverages in one cooler and perishables in another. Keep the cooler in an air-conditioned vehicle for transporting and then keep in the shade or shelter at the picnic site. Remove at one time only the amount of food that will fit on the grill. Be sure to keep raw meat and poultry wrapped separately from cooked foods, or foods meant to be eaten raw such as fruits and vegetables.

Cooking is key to meat and poultry safety. Scrape the grill before grilling and heat it to kill microorganisms before placing meat or poultry on it. Cook ground beef patties until brown in the middle and juices are clearish with no pink in them when you cut into the meat (160 degrees F). A hamburger can be brown in the middle and still be undercooked. The most accurate way to determine doneness is with an instant-read thermometer. Ground meats should be heated to 160 degrees F to kill microorganisms, the temperature for a steak can be 145 degrees F for "medium rare." A "medium" steak is cooked to 160 degrees F and a "well done" steak is cooked to 170 degrees F. Use a tongs or spatula to turn steaks rather than a fork which punctures the meat and introduces surface bacteria into the interior of the meat. Whole poultry should be cooked to 180 degrees F in the thigh. Breast meat should be cooked to 170 degrees F. When poultry is done cooking, juices will run clear with no pink when you cut into the meat.

Use a food thermometer. Keep your family safe. Be a better cook.