Injury-Free Outdoor Cooking

 cookingIt’s that time again, time to move cooking outdoors.

Before you do, please compare your outdoor cooking practices with what Safe Kids USA recommends for keeping outdoor cooking accident and injury-free.

Cooking on a Top Grill

  • Grills should only be used outdoors and at least 10 feet away from a house or any building.
  • Do not use the grill in a garage, breezeway, carport, porch, or under a surface that can catch fire.
  • The grill should be placed well away from deck railings and out from under eaves and overhanging branches.
  • Keep children and pets away from the grill area by declaring a 3-foot “kid-free” safety zone around the grill.
  • Grills should be kept clean by removing grease or fat buildup from the grill itself and in the trays below the grill.
  • Never leave a grill unattended.
  • Keep lighted cigarettes, matches, or open flames away from the grill.

Cooking on Charcoal Grills

  • If you use a starter fluid, use only charcoal starter fluid. Never add charcoal fluid or any other flammable liquids to the lit fire.
  • Never burn charcoal inside of homes, vehicles, tents, or campers. Charcoal should never be used indoors, even if ventilation is provided.
  • When you are finished grilling, let the coals completely cool before disposing in a metal container.
  • Since charcoal produces CO fumes until the charcoal is completely extinguished, do not store the grill indoors with freshly used coals.
  • Store charcoal fluid out of the reach of children and away from heat sources.

Cooking on Gas Grills

  • Check grill hoses for cracking, brittleness, holes, and leaks.
  • If you detect a leak, immediately turn off the gas and don’t attempt to light the grill until the leak is fixed.
  • Always follow the manufacturer’s instructions when operating a gas grill.
  • Never start a fire with gasoline or other flammable products.

Cooking outside is a fun, warm -weather activity as long as you take safety precautions.

Happy Summer!

Source: Safe Kids USA

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The Unwanted BBQ Guest

June 08, 2015

By Crystal McDade-Ngutter, Ph.D., Food Safety Education Staff, Food Safety and Inspection Service, USDA

It’s summer time! Break out the swim suit, sunglasses, sandals and grill. Not only is summer peak season for backyard barbeques, it is also prime time for foodborne illnesses. Bacteria grow fast at warmer temperatures and can make you sick—leaving you with not so good memories of your family barbeque this summer.

Listeria monocytogenes is a dangerous bacterium that you should be on the lookout for all year round—especially in the summer months. Listeria can cause a foodborne illness called listeriosis. It can grow at refrigeration temperatures and is one of the deadliest foodborne illnesses.

Pregnant women are more likely to be affected by Listeria than healthy people. In fact, they are about 10 times more likely than the general population to get listeriosis. Listeria can be passed to your unborn baby, even when you show no sign of sickness. It can lead to premature delivery, miscarriage, stillbirth, and death in newborns.

During pregnancy, it is important to be aware of the foods you are eating. Listeria is commonly found in ready-to-eat foods. These foods include:

  • Soft-ripened cheeses (traditional Mexican-style cheeses, Camembert, Brie, Feta, and Ricotta);
  • Raw vegetables;
  • Store-brought salads (ham, chicken, tuna, and seafood);
  • Deli meats; and,
  • Hot dogs (a barbeque favorite).

If these foods can’t be reheated or cooked, pregnant women should avoid eating them.

Hot dogs are a certainty at any barbeque. For this reason, it is important to keep Listeria from lurking in your hotdogs especially for pregnant guests, their unborn babies, and newborns. Here are a few tips to keep your grilled hot dogs in tip-top shape:

  • Never eat hotdogs straight out the package as a pre-BBQ snack—hot dogs must always be heated to 165°F or higher before eaten.
  • Wash hands after handling hot dogs from the package.
  • Avoid getting hot dog juice from the package on other foods, utensils, or preparation surfaces.
  • After grilling hot dogs, keep the temperature at 140°F or higher until served.
  • Make sure leftover hot dogs are refrigerated or put on ice two hours after they are removed from the grill or one hour if the temperature is over 90°F. When you reheat them, heat them to 165?F or higher.
  • Leftover hot dogs that have been refrigerated should be eaten within three to four days.

Properly cooking hot dogs WILL help keep Listeria from making a surprise appearance at your backyard BBQ.

Please visit www.foodsafety.gov for more information about food safety and direct food safety questions to the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or www.AskKaren.gov.

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