- Make sure all surfaces are clean before you bring anything out to the grilling area. Also make sure that those who are cooking, as well as those who are eating, have washed their hands before coming in contact with any of the food.
- Be sure to keep raw meats separate from cooked foods and vegetables.
- Utilize food thermometers! According to the USDA, poultry should reach 165°F while cooking, and hamburgers should reach 160°F. Fish, steaks, and pork chops are safe to eat after reaching 145°F. After cooking, the meats should be placed on a new plate (not the same one that held them when they were raw), and the meat, along with all other hot food, should be kept at 140°F or above.
- Food thermometers are important for cold items as well. Chilled items must be kept at 40°F or below.
- Keep food items covered or closed when not in use. Not only will this help to keep your food at its intended temperature for longer, but it will also protect the food against contamination from spills or bugs.
During the summer, there is nothing our Team loves more than a good, old-fashioned barbeque! Our company throws a barbeque for our Team Members at least once per quarter, or more often if the occasion arises, which is probably one of the reasons we have made the list of Best Places to Work so many times! Since we are a 24-hour facility, when we throw a barbeque, we are grilling throughout the entire day, so that all of our Team Members have the opportunity to take part in the festivities. Since the food is offered during the day, it is especially important to make sure that it is stored, served, and cooked properly. By following proper food safety procedures, we are able to ensure that our Team Members remain in good health and are able to make it to their next scheduled shift! Here are some tips from the USDA to make sure your food is safe to eat when you’re opting to fire up the grill:
When you’re grilling:
