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Barbecue Guidelines

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The following guidelines help minimize barbecue risks. Discuss your food. related questions with the University Sanitarian at 206.543.7388. ...

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Barbecue GuidelinesPage 1Barbecue GuidelinesThe following guidelines help minimize barbecue risks. Discuss your food related questions with the University Sanitarian at 206.543.7388. For fire safety questions contact a Fire Safety Specialist at 206.543.0465 BBQ Preparation:Keep meat chilled. Place meat in the refrigerator/freezer immediately after purchasing. Place wrapped meat into a separate plastic bag or container to avoid contamination of other foods. Keep and transport perishables below 45 F. Thaw meat before cooking. Allow meat to completely thaw in the refrigerator before placing on the grill. Do NOT thaw at room temperature! Wash hands frequently. When working with raw meat wash hands with warm soapy water frequently. Wearing gloves is not a substitute for hand washing. Keep meat and other foods separate. Two insulated coolers one for raw meat one for other foods keeps meat chilled. Other foods and drinks are easily accessible the meat cooler stays closed free from bacteria that thrive in warm temperatures and meat juices dont contaminate other foods which wont be cooked like lettuce cheese etc. Be cautious with marinades. Marinades dont kill bacteria. Do not keep marinated meats at room temperature. NEVER reuse marinade on cooked foods. Have an approved fire extinguisher rated 2A10BC 10 feet away from the grill. Locate grill 25 feet away from buildings and building air intakes. At The Grill: Avoid cross contamination. Use one set of plates and utensils for raw foods and another set of plates and utensils for all other foods. Wash hands and change gloves after touching raw foods. Consider using precooked meats. They simplify preparation and are safer to use because they are free of pathogens. Cook meats to 165F or hotter to kill the following: Ground beef: E. coli Poultry: Salmonella; Campylobacter Pork: Trichina worms plus the above Hot dogs: Listeria contamination after pasteurization Verify temperatures. Use a digital thermometer thermocouple or TS ...

Source: www.ehs.washington.edu

 

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