The long Memorial Day weekend typically kicks off the summer barbecue season. And the Salt Lake Valley Health Department hopes people will take food-safety precautions to avoid inflicting guests with food poisoning.
People are more casual about outdoor cooking and forget that it "is simply an extension of their kitchen," says Bryce Larsen, SLVHD Food Protection Bureau manager.
Burgers are often improperly handled outdoors. To be safe, they must be cooked to 160 degrees F., while poultry burgers should be heated to 175 degrees F. And the only way to know for sure is to test them with a food thermometer. But the SLVHD says that while more than half of Americans have a food thermometer in the kitchen, fewer than 6 percent use them outdoors when barbecuing.
Other outdoor cooking tips include keeping hot food hot and cold food cold. Meat and poultry should only be taken from the cooler or refrigerator right before cooking. Meat that's been cooked should be kept at least 140 degrees by setting it to the side of the grill rack or putting it in a warm over, chafing dish or slow cooker.
Another risk is cross contamination. Cooks need to be sure they use different utensils and platters when handling cooked meats than they used handling the raw meats.
As for leftovers, any perishable food left out more than two hours should be tossed. And that time frame drops to one hour if the temperature outdoors exceeds 90 degrees.
For more tips on food safety, visit www.foodsafety.gov or www.slvhealth.org.