Barbecue Safety

People can die from some types of food poisoning so think of all raw meat as poisonous. Most raw meat has been contaminated by harmful microbes on the farm and in the butchering and packaging process. Salmonella and Escherichia coli O157:H7 are the most common contaminants. They are killed when cooked properly.

Bacteria multiply at room temperature. Uncooked meat must be kept cold. If you are cooking outdoors or at a competition, a cooler with ice is fine. If you marinate or brine your meat, it must be kept in a refrigerator or cooler.

Anything touching raw meat becomes poisonous and must be properly cleaned. You must not serve meat from a platter that carried raw meat out to the grill. Wash all dishes, knives, tongs, and brushes in hot soapy water, preferably a dishwasher. After you wash meat in the sink you must wash the sink thoroughly. The best disinfectant is chlorine. Soaps with bleach such as Comet are great for cleaning sinks counters, and cutting boards.

You may handle uncooked food with your bare hands b ut you must first wash your hands past your wrists thoroughly with warm water and soap for 20 seconds by rubbing them vigorously, rinsing them thoroughly, and then drying them with paper towels. Do not use reusable cloth towels. Pay close attention to the areas under your fingernails. When you are done handling meat, you must wash and dry your hands again. If you have a cold or any contagious illness, you should not handle food with your bare hands and you should wear a mask.

Cooking must be done at a temperature of 175F or higher. Cook to the proper temperature. When the meat is done you must keep it warmer than 145F. When handling cooked foods you should use tongs or wear gloves. Pull off gloves by grabbing the cuffs and turning them inside out so the outside of the gloves doesn't contaminate your hands. If meat falls on the ground it should not be washed and used.

Used marinades are contaminated with raw meat juices. Boiling a marinade may kill microbes, but spores are not killed by heat, so you cannot use a used marinade as a baste or a dipping sauce. Even if you've boiled it. You can use an fresh marinade as a mop or a basting sauce, but remember, swabbing meat with a brush or mop and dipping it into the marinade contaminates it. Even if the meat is browning, the juices bubbling to the surface are contaminated. The best way to baste is to spoon or spritz the liquid onto the meat. And be sure to discard a mopping solution after you're done cooking. Especially if you leave it sitting out during the cook.

Pour the sauce you need into a cup or bowl and dip your brush or spoon into the cup or bowl. When you are done, throw leftover sauce out. Never use it again or serve it. Even if the meat appears to be cooked, uncooked meat juices can get on the brush and then get into the sauce. Use fresh uncontaminated sauce for serving at the table. Your motto is: When in doubt, throw it out.

Knife safety

Be alert and focused when using knives and sharp objects.

Always use a cutting board. Never cut anything that is in your hand.

A damp towel or paper towel under a cutting board will keep it from shifting.

Make sure you have plenty of elbow room.

If you drop a knife, get your feet out of the way and don't try to catch it. Wait for the knife to stop moving before trying to pick it up.

Never open cans with a knife.

Never use a knife as a screwdriver.

Cooker safety

Please handle hot grills, coals, and hot liquids with respect. Be alert. No horseplay near cookers. Keep children and pets away from cookers.

Use potholders and/or insulated gloves.

Bare feet, sandals, and flip-flops are dangerous around grills and are not recommended.

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