BBQ Food Safety
It’s summertime! This means the cabin is now open, the pool or lake is just the right temperature for the kiddos to jump in, and the invitations go out to friends and family for the next BBQ. But as you fire up the grill you will want to make sure that your thermometer is all set to keep your guests safe this summer. The chart below will show you the different internal temperatures that you will be looking for to ensure BBQ food safety & that everything is ready to serve.
|Ground Meat & Meat Mixtures||Beef, Pork, Veal, Lamb||160|
|Fresh Beef, Veal, Lamb||Steaks, roasts, chops||145|
|Poultry||Chicken & Turkey, whole||165|
|Poultry breasts, roasts||165|
|Poultry thighs, legs, wings||165|
|Pork and Ham||Fresh pork||145|
|Fresh ham (raw)||145|
The chart is from www.foodsafety.gov
So the table is set, the main course is ready, and the side dishes are ready to be served! So we’re in the clear, right? Not quite yet…we want to make sure that when serving food outdoors that we remember:
- Perishable food should not sit out for more than two hours. In hot weather (above 90 °F, which will be every day this summer in Arizona), food should NEVER sit out for more than one hour.
- Serve cold food in small portions, and keep the rest in the cooler or refrigerator. Refill the smaller serving bowl as needed to ensure all your guests enjoy the cold side dishes to help refresh them after being in the sun.
Remember these tips for your next backyard get-together so that everyone goes home happy and healthy!
CLICK HERE for a digital food thermometer. It’s a necessity if you don’t already have one!
We hope that you have a safe and happy weekend! Enjoy it!
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