Many people love to barbecue in the holiday and outdoor parties, and especially when the weather begins warmer. As with many types of cooking foods, it very important to use all safe food handling guidelines to avoid and prevent harmful bacteria from spreading or causing the foodborne illness. That is the reason why we provide many home food safety tips for barbecuing for all readers.
1. Buy Fresh And Healthy Food
Learning how to choose healthy food also means that you will know how to lower your cholesterol naturally and how to prevent some food poisoning effectively.
- Choose healthy and refresh foods that are well in the use-by dates.
- Select some refrigerated foods near th e end of the shop to keep temperature low.
- Put your raw meat in the plastic bags.
- Put your chilled foods in the cool boxes/bags.
- Do not buy a lot of foods, just enough.
- Take foods home right away
2. Store Your Simple Foods
When it comes to home foods safety tips, in general, and food storage, in particular, people need to refrigerate all the chilled foods immediately.
- Keep the fridge at or below five degrees centigrade.
- You also need to cover all your food
3. Store Raw Meat
- In the refrigerator
At your home, you need to store raw meat in your refrigerator immediately after returning from the local grocery store or supper market. Freeze your ground beef or raw poultry that will not be used in 1 to 2 days. Freeze all other raw meats if they will not be used in 4 to 5 days.
People also need to marinate raw meat in their refrigerator, not on their counter. If people want to save their marinade to baste use as the dipping sauce or cooked meat, make sure that they set a place in their refrigerator that has not touched all other uncooked meats. Do not use the leftover marinade that is in contact with other raw meat on the cooked food.’
- In the cooler
If people are storing their raw meat in a cooler before they barbecue, all people ensure that their cooler is kept cold with some ice packs. They also need to keep their cooler out of the direct sunlight or avoid opening it too much, because that way can let the cold air out and the warm air go inside. Make sure that all meat products are well sealed or the ice water does not come in and contact with the stored meat products. That can lead to cross-contamination with many others foods in their cooler. People also want to utilize 2 coolers, 1 for some drinks (as it can get opened too often) and another cooler for keeping foods. Whether people are keeping the raw meat in their refrigerator or their cooler, always remember to save food out of temperature danger zone of 4°C to 60°C (it is about 40°F to about 140°F). The bacteria will be able to grow in the temperature range.
4. Avoid Cross-Contamination
This one in the list of home food safety tips is so critical for preventing foodborne illness. To avoid all the potential cross-contamination , people need to know these steps:
- Ensure to keep all raw meats away from all other kinds of foods, including the vegetables, like tomatoes and lettuce. People may do this by packing all raw meats separately or by ensuring all of them are wrapped separately, so that the juices do not leak out to all other items.
- Utilize separate utensils, and cutting dishes, boards and some other cooking equipment when handling cooked and raw meats. For an example, don’t place the cooked meats on the same dish used to put raw meat to their BBQ. The raw juices need to spread bacteria to the safely-cooked foods and cause the foodborne illness.
- Wash both hands carefully with warm water and soap for at least 20 seconds after and before handling the raw meat.
- People need to clean all the cooking utensils and equipments, and work the surfaces, and sanitize them with a gentle bleach solution, people can use this form:
- Mix five mL (one tsp) of gentle bleach with about 750 mL (three cups) of the water in one labeled spray bottle.
Then spray this gentle bleach solution on all surfaces of utensils and let it stand briefly
Rinse them with lots of the clean water and then air dry (or people can use the clean towels).
5. Set Up The Barbeque
- Position your barbeque outside, away from all fences, neighbor’s property, and trees.
- Make sure the site is the level.
- Light well in the advance. Make sure charcoal is glowing in red, with the powdery grey surface.
- Utilize the approved lighting fuel, and do not use petrol.
- Keep all pets and children away.
- Provide some firefighting equipment, such as bucket of sand or garden hose.
Fire is destructive force in universe and people are inviting it in their backyard for the little cookout. The first thing people need is one fire extinguisher. And next people need to understand their fire and learn the best way to control it. Each year smokers and grills cause a lot of fires, a lot of injuries, many deaths and a lot of dollars in damage. All people need to learn to best way to cut extinguish fires, fuel supplies and then call a fire department. They need to have a person in charge of this fire at times, the fire marshal if they will. All people should understand something about curing burns
7. Start Clean
- Whether people are utilizing their own grill and a public grill at the campground or the park, scrub it with the soapy and hot water before using.
- Wash both hands before, after, even during the food preparation. Since the dangerous bacteria will easily transfer from their body to their foods and the surfaces, wash both hands thoroughly after they switch tasks. This is very important after they handle the raw meat.
- Pack a hand sanitizer or the moist towelettes in the cooler for when water and soap are not readily available
Plan ahead. Thawing of all the meats need to be done in your refrigerator, not on your counter. The sealed packages may be thawed in the cold water. The microwave defrosting will be acceptable if all food items need to be placed immediately on grill. Meat need to be thawed completely before barbecuing or grilling so that it can cook more evenly.
9. Marinate Properly
Marinate all foods in the fridge. Skewered and poultry meat will be marinated up to two days. Beef, pork, lamb roasts, veal, steaks, and chops can be marinated up to five days. People also need to reserve clean marinade for saucing and basting. People can boil it first to prevent and destroy bacteria.
10. Before You Start Cooking
- Ensure all frozen foods can be fully thawed before people start barbecuing and cooking them.
- Keep foods you plan to cook properly chilled in the fridge or a cool box until needed.
- Light their barbecue well in the advance for the charcoal barbeques, and flames need to have died down before people begin cooking
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11. Grill More Veggies And Fruits
Vegetables and fruits are good for improving not only your physical health, but also your mental health. Moreover, making use of veggies properly also means that you know how to improve mental health. Some cancer-causing substances may rarely form when they cook veggies and fruits. So, people should add veggies and fruits to their menu. People can grill Portobello mushrooms, asparagus, bell peppers, corn, or squash, or some more. For their dessert, people can grill apricots, pineapple, and peaches. Besides, when it comes to nutrition tip on how to lower your cholesterol, eating more vegetables and fruits are a good idea that you should apply now.
12. Cook Thoroughly And Use A Digital Food Thermometer
Bacteria like E. coli, Campylobacter and Salmonella are killed by the heat. All raw meats need to be cooked in the proper way to the safe internal temperature to prevent and avoid the foodborne illness. The color alone is not a true and reliable indicator that the meat is enough safe to eat. The meat need maybe turn brown before the bacteria is killed, so utilize the digital food thermometer to make sure this problem. People can check temperature of their meat when they are cooking on barbecue, they can take their meat off the grill and put it in the clean dish. Insert their digital food thermometer via the thickest part of their meat. For the hamburgers, people need to insert their food thermometer via the side of the patty. Ensure to check all pieces of the patty or meat because the heat might be uneven. Remember clean the food thermometer in soapy, warm water between the temperature readings to prevent and avoid the cross-contamination.
- Precook chicken, sausages, and meat patties before barbecuing
- All meats need to be marinated in the complete covered container, and then put in the fridge.
- People have to prepare cooking utensils and clean plates ready. Do not prepare or place raw meat next to the partially cooked or cooked meat or many other ready-to-eat foods
- People should turn their foods regularly so that they can cook evenly
- Minced meat, sausages, and meatloaf need to be cooked until steaming hot right, and poultry, and pork juices need to run clear. People should use a digital food thermometer to check the temperatures
- They need to cooked foods on a clean dish, not dish that was used for the raw meat
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13. Keep Hot Food Hot
Remember to keep all the hot foods hot until you want to serve them. Keep all cooked meats hot by putting them to the side of grill, not directly the coals where they become overcooked.
14. Serve Food
People need to use the clean plate when taking their food off grill, and prevent cooked foods from being re-contaminated by all other raw juices.
Cool all the leftovers by utilizing the shallow containers, so that they cool quickly. Discard food leftovers out for about 2 hours. On the hot days, do not keep foods at the room temperature in 1 hour. Remember to keep all the foods out of the temperature danger zone from 4°C to 60°C (from 40°F to 140°F). Throw it out when in doubt!
This list contains 15 home food safety tips for barbecuing and this can help all people stay away from foodborne illness. If people have any comment about this writing, please write them at the end of this post. Thank you!