AUBURN UNIVERSITY—The Fourth of July is quickly approaching, and many Americans are making plans for a cookout with family and friends. To help ensure the Fourth is a safe and carefree holiday for all, Pat Curtis, director of the Food Systems Initiative at Auburn University, is offering tips and advice for grilling and food safety.
“The three main things to remember while preparing food or grilling are don’t cross-contaminate, keep hot foods hot and cold foods cold and cook food thoroughly,” Curtis said.
A mistake many people make while grilling is using the same plate and utensils when the meat and poultry is raw and afterward when it is cooked, without washing in between, said Curtis. Instead, after placing the raw meat on the grill, immediately wash the plate and utensil with soapy water or get a new plate for the cooked meats when ready. Also, if you touched the raw meat you should wash your hands for 20 seconds with soapy water.