Barbecue food safety tips from state health department
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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