SAFE BARBECUING - CHILL IT, COOK IT, CHECK IT

“Warm weather and holiday weekends go together. It's important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness.,” stated
Freeholder Gerry P. Little, liaision to the Ocean County Board of Health.

He continued, “ The Ocean County Health Department (OCHD) is offering these simple guidelines for grilling food
safely:

• Buy cold food such as meat and poultry last, right before checking out.

• Keep poultry away from other food; grab one of the plastic bags that are handy by the
meat and poultry section and put it in there.

• Avoid raw meat or poultry juices dripping on other food.

• Always refrigerate perishable food within two hours or if the temperature is above 90 degrees F., within one hour.

• Once home, place in the refrigerator immediately.

• Freeze poultry and ground meat that won't be used in one or two days.

Leslie Terjesen, OCHD Public Information Officer, adds, “Meat and poultry should be completely thawed before grilling so it cooks evenly. Use the refrigerator for slow, safe thawing
or thaw sealed packages in cold water. You can microwave to defrost if the food will be placed on the grill right away. If you plan on marinating your meat, do this in the refrigerator, not on the counter. If you plan on using the marinade that was used for the meat, make sure it comes to
a full boil first to kill any harmful bacteria.”

In addition, the Health Department advises people keep meat and poultry in the refrigerator until ready to use. If you are keeping meat in a cooler, keep it out of the direct sun and avoid opening the lid too often. Pack beverages in one cooler and perishables in a separate cooler.