(Atlantic) Many families and friends will gather together over this Memorial Day Holiday weekend which marks the unofficial summer and grilling season. Kate Olson, Cass County Extension Director, says when cooking and serving meals outdoors, remember to make food safety part of your planning.
Olson says to keep the following two guidelines in mind. The main rule is to avoid cross-contamination.
Olson says it’s important to have fresh plates to and from the grill, double bag meat wrapped in paper to avoid contaminating other foods, wash and sanitize all surfaces and utensils after they have been in contact with raw fish, meat, or poultry, and don’t leave food out for longer than two hours.
Olsen says rule number two for safe outdoor meals is to use a thermometer for doneness.
Olson says fish, steak, or chops should reach a temperature of 145-degrees on the inside, Ground meat, 160-degrees, and Poultry, 165-degrees. Olson says for an accurate indication of doneness, stick the thermometer in the largest part of the meat.
