Safety Tips for the Plate
Keep cold foods cold and hot foods hot. Any cooked foods should not sit out more than 2 hours.
Make sure you cook to safe internal temperatures.
Be careful of cross contamination- keep raw meats, eggs, juices, fish, poultry away from other foods. DO not reuse plates with raw juices on the,get new ones or wash up well.
Wash your hands often and dry with paper towels, rather than a hand towel. Keep all your cooking supplies clean.
Safety Tips for the Grill
Moderate heat will keep from charring poultry, fish, or meat.
Defrost and marinate meats in the refrigerator.
If you use a brush for the sauce, make sure you do not reuse this brush until it is clean.
Marinades should never be reused until boiled.
Removing excess fat from meats can reduce grill flare-ups.
Always take caution when opening the lid. Handle with the appropriate gloves or mitts.
Richard
www.TheGrillingCoach.com
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