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Published June 22, 2012, 10:53 PM

Food safety tips to remember while grilling this summer

Fargo, ND (WDAY TV) -- With the first day of summer behind us, people will be hitting the lake and having their fun outside.

Fargo, ND (WDAY TV) -- With the first day of summer behind us, people will be hitting the lake and having their fun outside.

Any good get together usually includes food, so while your having that fun there are some food safety tips to always remember.

One thing most of us use is a thermometer like this, but one thing some people don't know is that if you test your meat and it is still raw, you need to sanitize the thermometer before re-checking the temperature.

Here are some more tips.

Maybe one thing more important than Matt Charpentier and Joe Riley's spices and rubs for their Grilling Addiction brand is food safety.

Matt: This is just a food grade, safe plastic, so I had my raw food in here, and like nothing can seep through there and it's got really high sides so it's not splashing around and juices aren't leaping out, so we use a lot of these.

Another tip Charpentier recommends is clearly marking your tongs that handle food, Being sure to mark one with an R for raw and one that is unmarked for cooked meat.

Matt: You want to make sure that when you're putting your raw food on the grill with your tongs you don't use those same tongs to take your food off.

This grill master uses a thermometer to make sure the meat is fully cooked, he also keeps it wrapped up tightly before throwing it on the grill to keep a sanitized work space.

Matt: These instant read thermometers are great, that can get you, it will even say what temperature is safe on there, that's usually high, so you're really safe.

Doug Jensen with Fargo Cass Public Health says aside from the tools.. to insure your food is safe...personal hygiene also plays a key role.

Doug: Clean hands, wash your hands, if you're handling raw meat product or raw animal foods, you gotta wash your hands.

While cooking up tasty burgers and steaks there are specific temperature rules to follow.

Doug: Ground meats are cooked to 155 degrees, poultry is cooked to 165, and we want to make sure if we do any hot holding after we cook that we hold at the right temperatures, at least 135 degrees.

And...to keep your food from spoiling Jensen says eat food as quickly as possible.

Doug: Don't let it sit out for any length of time whatsoever, unless your keeping it hot, or your keeping it cold.

Another thing if your bringing out fresh food, you are going to want to make sure to get rid of the older food first before serving the fresh, and when talking left over's, you should package and store them in the refrigerator as soon as possible.

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