Cooking outdoors was an activity that used to be conducted in the summer but now more than half of Americans admit that they cook outdoors throughout the year regardless of whether it is summer or winter.
So no matter which part of the year it is, you will always find people grilling food, and so here are some safety guidelines that you must follow so that no one can get hurt:
Tip #1: At the store
Cross-contamination is distinct possibility when you buy raw meat and poultry together. To prevent this, what you must do is separate both these types of meat when buying them at the store by using plastic bags. Also remember to drive home right away after buying these meats and place them in refrigerator. Keep in mind that perishable food should be refrigerated within 2 hours.
Carrying an insulated cooler even if you are transporting the meat is an excellent idea as well.
Tip #2: Cleanliness of Utensils
When you grill meat and poultry, ensure that you have plenty of clean utensils around as cross-contamination can occur if you use the same utensils for both these types of meat. And don’t use the same platter to serve the cooked food either.
Tip #3: Thawing and Marination
If you thaw the cold meats and poultry slowly, the meat will cook evenly, and for this, it is important to either use cold water to thaw the meats or even the refrigerator as well. When it comes to marinating food, ensure that it is done in the refrigerator instead of the kitchen counter.