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Barbecue food safety tips from state health department

Barbecue food safety tips from state health department

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Lohud Editor Frank Scandale grills hamburgers and chicken on the grill at his home in Glen Rock, New Jersey June 13, 2017.

Recent multi-state salmonella outbreak prompts state health department to issue food safety warnings

Labor Day cookouts are a blast — if you do it the right way.  

A recent multi-state salmonella outbreak has prompted the New York State Department of Health to issue warnings and safety tips to make sure you don’t get your guests sick when you host a holiday barbecue.  

“We want to make sure New Yorkers enjoy these celebrations while also staying healthy,” state Health Commissioner Howard Zucker said in a statement. “Following basic food preparation safety tips is a small step that can make a big difference.”

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Here are the health department’s guidelines for a successful barbecue:

• Wrap fresh meats in plastic bags at the market to prevent blood and juices from dripping on other foods. Refrigerate foods promptly, and do not keep food at room temperature. 

• Keep marinating foods in the refrigerator, and don’t taste the marinate or re-use it after it comes in contact with raw food.

• Never place cooked food on an unwashed surface that previously held raw beef, poultry, pork, fish or other seafood.

• Thoroughly wash cutting boards an any surfaces after they are used to prepare beef, poultry, port fish or seafood to prevent cross-contamination.

• Wash raw meat before preparation or cooking. 

• Wash your hands thoroughly after touching any raw meat. Use utensils to handle meat.

• Avoid eating raw or under-cooked meats. Use a meat thermometer to ensure the meat is fully cooked, and make sure the food is cooked to the following temperature:

Chicken — 165 degrees 

Hamburger — 160 degrees 

Pork — 150 degrees

Leftovers — 165 degrees 

Eggs — 145 degrees 

Other foods — 140 degrees 

 

 

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