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27
COOKING
COOKING TIPS:
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CLEANLINESS:
Always wash hands thoroughly with soap and hot water prior to handling food and after handling raw •
meat, uncooked poultry or seafood.
When using a platter to carry raw meat, uncooked poultry or seafood to the grill, make sure to wash the •
platter thoroughly with soap and hot water before placing cooked foods back on the platter or use different
platters for raw and cooked foods.
Never use the same utensils when handling raw meat, uncooked poultry or seafood unless you wash the •
utensils thoroughly with soap and hot water.
Never re-use marinade from raw meat or uncooked poultry on foods that have been cooked and are ready •
to be served.
HELPFUL HINTS:
If you pre-cook meat or poultry, do so immediately before grilling.•
Never defrost meat at room temperature or on a counter top. When defrosting meat at room temperature •
or on a countertop be aware of the “Danger Zone” which is the temperature range between 40° F and
140° F. Bacteria is most active at these temperatures and can double in population in as little as 20
minutes.
Refrigerate leftovers within 2 hours of taking food off the grill.•
For additional information, please phone the USDA’s toll free Meat & Poultry Hotline at 800-535-4555.•
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