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Grilling season is hereAs summer approaches, novice and experienced grill masters are firing up their grills to cook their summertime favorites. With this, it is time for some food safety reminders to serve a safe meal. --After shopping, go directly home and put cold food in the refrigerator. Freeze for later use. --Thaw safely. Completely thaw any meats for even cooking. Do not thaw at room temperature. --Marinating can add lots of flavor and tenderize meats. Marinate in the refrigerator. Do not reuse marinades unless it is boiled first. --Wash your hands. This is the most important food safety practice. Wash before starting to prepare foods and after handling raw meats. --Prevent cross-contamination. Use a clean or separate plate for raw meats and cooked meats. --Use a thermometer. This is the only method to insure meats are cooked safely. Ground meats should reach 160 F; all poultry 165 F; beef, veal, or lamb steaks and chops 145 F for medium rare, 160 F for medium; and all pork 160 F. --Keep hot foods hot and cold foods cold. For more information contact the Meadowlark District Extension Office at one of these locations: Oskaloosa, Holton or Seneca. Date: 6/25/07
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