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USDA JOINS GRILL SERGEANTS FOR SAFE BBQ ADVICE
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FEATURE – USDA JOINS GRILL SERGEANTS FOR SAFE BBQ ADVICE
INTRO: US Dept of Agriculture experts are sharing advice on food safety for barbecuing with chefs from the US Army’s “Grill Sergeants” cable TV program. USDA’s Patrick O’Leary has more. (1:55)
OUTDOOR GRILLING IS A GREAT TRADITION FOR ALL AMERICANS – WHETHER IN OR OUT OF UNIFORM. AND WHETHER YOU’RE A T-V CHEF ON THE PENTAGON CHANNEL, OR A BACKYARD BARBECUER – IT’S IMPORTANT TO KEEP FOODBORNE ILLNESS FROM RUINING YOUR SUMMER SHINDIG.
U.S. Army “Grill Sergeants:” Remember these rules: “Clean, Separate, Cook & Chill.”
THE U-S ARMY’S “GRILL SERGEANTS” SHARE COOKING TIPS WITH AN ARMED FORCES AUDIENCE. TODAY THEIR SPECIAL GUESTS ARE FOOD SAFETY EXPERTS WITH THE U-S DEPARTMENT OF AGRICULTURE.
Dr. Elisabeth Hagen, USDA Under Secretary for Food Safety: Warm weather can really be a factor in the increases in foodborne illness we see during the summer. That’s because we see more moisture, we see hotter temperatures and bacteria multiply at higher rates with that warm weather. But there are some simple steps that people can take to “grill it safe.” That’s: Clean, Separate, Cook and Chill.
WHEN GRILLING OUTDOORS, BRING WHAT YOU NEED FROM YOUR KITCHEN – INCLUDING WIPES AND OTHER ITEMS TO CLEAN HANDS AND SURFACES. AND ALWAYS BRING TWO SEPARATE SETS OF PLATES.
Hagen: You want to have one plate for your raw meat, poultry, seafood – whatever you’re putting on the grill, and you want to have another plate for the cooked product when you take it off. You never want to cross contaminate between those two.
AND, THE EXPERTS SAY, NEVER COOK OUT WITHOUT A FOOD THERMOMETER.
Diane Van, USDA Food Safety & Inspection Service: Always use a food thermometer because you can’t tell by looking whether meat or poultry is safely cooked. Beef, veal, pork and lamb, roasts, and steaks should be cooked to 145°F with a three minute rest time. Ground meat should be cooked to 160°F. And any poultry should be cooked to a safe internal temperature of 165°F.
FINALLY, CHILL LEFTOVERS WITHIN TWO HOURS OF SERVING OR WITHIN ONE HOUR ON HOT DAYS ABOVE NINETY DEGREES. AND KEEP RAW FOODS COLD IN A COOLER WITH ICE OR GEL PACKS. YOU CAN LEARN MORE ABOUT SAFE GRILLING IN ENGLISH AND SPANISH, AT ASK KAREN DOT GOV, OR AT U-S-D-A’S MEAT AND POULTRY HOTLINE: ONE-EIGHT- EIGHT- EIGHT M-P HOTLINE. AT FORT MEADE, MARYLAND, FOR THE U-S DEPARTMENT OF AGRICULTURE, I’M PAT O’LEARY.
