Expert Tips For Grade-A Grilling

Summer is grilling season. Whether you're a "weekend-only griller" or an "everyday grill gourmet," beef up your food safety with these helpful, hot-off-the-grill tips:

• Clean Your Machine: Before you fuel the fire or rake the coals, make sure your grill is clean by scrubbing it with hot, soapy water before every use.
• Bust BBQ Bacteria: Marinate meat in the refrigerator, never on the counter or outside by the grill, and bring leftover sauces to a boil before reusing them on cooked meats to prevent cross-contamination.
• Keep The Upper Hand: Wash cutting boards and utensils in hot, soapy water between uses, or use color-coded sets to keep raw meats and ready-to-eat foods separate. Always wash your hands.
• Develop A Taste For Safety: Cooking to proper internal temperatures not only helps ensure the taste of your grilled dishes, it also helps ensure their safety. Use a meat thermometer to make sure your culinary creations are done.
• Watch The Clock: When you dine outdoors, keep guests safe by setting out perishable food items in one-hour shifts. After each shift, place uneaten food back in a refrigerator that is set below 40 degrees Fahrenheit. Or keep perishable foods on ice to make sure they stay properly chilled.