The most
important part of a safe tailgate grilling party is food safety. In
fact, the quickest way to spoil the festivities and great memories, is
to ignore some simple safety precautions. Many times, people put so
much effort into planning their party that they completely overlook the
possibility of unwanted guests showing up - harmful microorganisms.
They can develop in a very short amount of time if food is not kept at
the proper temperatures, and proper hand and surface washing is not
practiced.
Here are some helpful hints, tips, and ideas for keeping the unwanted guests away:
PLAN AHEAD OF TIME
Make a list of everything you'll need beforehand. Some things you'll
want to bring are a meat thermometer, cooking utensils such as
spatulas, tongs, and spoons, coolers, lots of ice, hand sanitizing
wipes, paper towels, disposable plates, utensils, and cups, and garbage
bags. Double check your list to make sure everything is packed before
you leave. You wouldn't want to spoil the party by forgetting something
important! You might also want to plan on leaving early - at least 3 or
4 hours - to get a great party location.
FOOD CHOICES
Choose foods that will be easy to cook and prepare, as well as be less
prone to harboring microorganisms. Some yummy ideas would be fresh
fruit and vegetables, nuts, chips, bread, and cold cuts. Wash and cut
fruit and vegetables ahead of time. Prepare mayonnaise and egg based
salads no more than 24 hours prior to the party, and store them in
air-tight containers. Keep all meats, fruits, vegetables, and salads
chilled to 40 degrees or lower until right before eating or cooking.
Store all beverages, such as soda, juice, and milk at the same low
temperatures, but in a separate cooler from the food. Raw meats should
also be kept in a separate cooler from cooked and prepared foods to
prevent cross-contamination.
When it comes time to pack up the car and head out to the party, keep
coolers inside the car rather than in the trunk. Trunk temperatures can
rise too much and compromise the necessary cool temperatures to keep
food safe.
SAFE COOKING
Extra care should be taken in the handling and cooking of all raw
meats. Microorganisms are much more likely to be present in uncooked
and under-cooked meats. Be sure to wipe work surfaces with an
anti-bacterial cleaner or warm, soapy water. Also, wash hands with soap
or sanitizing wipes.
Any food that falls between 40 and 140 degrees is susceptible to
bacterial growth. This is what is known as the "danger zone." So, keep
cold foods cold, and hot foods hot. Food should not be kept out of
coolers or off the grill for more than an hour. This is especially
important when outside temperatures rise above 90 degrees.
According to the Food Safety and Inspection Service of the United
States Department of Agriculture (FSIS), these are the internal
temperatures meats should be cooked to at least -
-
hamburgers, sausages, and any other ground meats such as veal, lamb and pork - 160 °F
*ground poultry - 165 °F
-
*beef, veal and lamb steaks and roasts - 145 °F (medium-rare doneness)
-
*poultry breast meat - 170 °F
-
*poultry dark meat - 180 °F
-
*all cuts of pork - 160 °F
FINAL NOTES
Tailgating can be a fun and safe experience with a little planning and
common sense. Don't forget to clean up your messes, don't leave any
trash behind, and, most importantly, have fun!!
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