The FDA has issued some
helpful barbecue tips to help prevent food borne illness. Here is a summary of the report:
- Wash your hands for at least 20 seconds
- Keep raw food separate from cooked food
- Marinate food in the refrigerator, not out on the counter
- Do not use reuse marinade that contained raw meat
- Cook food thoroughly (at least 160 degrees for hamburgers and 165 degrees for chicken)
- Refrigerate and freeze food promptly
- Keep hot food hot (above 140 degrees)
- Keep cold food cold (below 40 degrees)
