kitchenaid

Food Preparation Safety

Refrigerator

Always refrigerate perishable food within 2 hours.

Refrigerator and used within 1 hours, when the temperature is above 90F.

At home, place meat, poultry and seafood in the refrigerator immediately.

Freeze poultry and ground meat, which are not used in 1 or 2 days, freeze other meat into 4 to 5 days.

Defrost safely

Completely defrost meat and poultry before grilling so it cooks evenly.

Usethe refrigerator for slow, safe thawing or thaw sealed packages in cold water.

You can microwave defrost if the food will be immediately placed on the grill.

Safe Food Preparation

To prevent food-borne diseases, do not use the same platter and utensils for raw and cooked meat and poultry. Contaminate Harmful bacteria in raw meat and poultry and their juices can be safely cooked food.

Use only with knives and cutting utensils for one thing, either for meat or forVegetables. Thereafter, the equipment should be thoroughly washed.

Never place the grilled meat back on the plate or board on which was the raw meat, as has this blood and juices from raw meat.

NEVER use knives or dishes, which was used for raw meat for the grilled meat.

Clean all counters and Kitchen surfaces with hot soapy water before use.

Clean all cutting boards with hot soapy water before use.

Avoid using the same plate for raw andcooked food.

Marinate in the refrigerator and discard the marinade immediately after use.

Use a separate one brush to marinate and another for books cooked meat.

Marinate

Marinate food in the refrigerator, but not on the counter.

Discard the marinade immediately after use.

If some of the marinade as a sauce on the cooked food, reserve the right to take a portion of the marinade before raw meat and poultry in the use it. However, if the marinade used onraw meat or poultry will be reused, make sure to cook it for a first to destroy any harmful bacteria.

Safe Food Handling

Separate all raw and cooked foods to store and keeps them "packaged and refrigerated.

Use separate utensils when handling raw grill and cooked food.

Make sure you thoroughly defrost frozen meat (unless otherwise stated) before cooking and not re-freeze once thawed.

Safe Cooking

Cook thoroughly. To cook food to a safe minimumInternal temperature to destroy harmful bacteria. The only way to be sure foods are cooked to a high enough temperature to kill harmful bacteria is to use an accurate digital instant-read thermometer. Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve meat pies to people most at risk of food crises. People most at risk are young children, the elderly and people with weakened immune systems.

Unless you are in a hurryor would you like for your meat is too dry, not to push too. It is simply a squeezing all the wonderful juices. In addition, the juice squeezed on the coals and crating smoke is not healthy.

Meat and poultry on the grill often brown very quickly cooked on the outside. Make sure the meat is thoroughly cooked before serving. Only large whole pieces of meat can be a bit pink inside. Sliced or smaller pieces of meat should be well made.

Ground beef, because the grinding processis usually more exposed to harmful pathogens. Hamburg from minced meat should reach 160 º F. Color is not a reliable indicator that ground meat pies are to a temperature high enough to harmful bacteria such as E. coli O157 death: H7 has been cooked. Eating a pink or red ground meat patty without checking whether the safe temperature of 160 º C was reached an important risk factor for food-borne illness. When a ground meat patty to 160 º F inside core are cooked, it can be safe andjuicy, regardless of the color.

Beef, veal, lamb and steaks, roasts and chops can be cooked to 145 º F.

All parts of pork should reach 160 º F

All poultry should reach at least 165 º F

All parts of pork should be cooked to 160 º F throughout.

Keep Hot Food Hot

Look for the cooking of meat and poultry on the grill until it is served hot - at 140 º C or warmer.

Keep hot sausage, by the side of the grid, not directly over the coals, whereit could boil over.

At home, the cooked meat can be kept hot in a warm oven (about 200 º F), in a chafing dish or slow cooker or on a warming tray.

Serving the Food

When taking food from the grill, with a clean plate. Uncooked food kept on the same plate that raw meat or poultry. No harmful bacteria to contaminate the raw meat juices could safely cooked food. In hot weather (above 90 º F), food should never sit more than 1Hour.

Rewarming

When fully warm up cold meats such as hot dogs, grill to 165 º F or until steaming.

Radicals

Refrigerator no leftovers promptly in shallow containers.

Discard any food left out more than 2 hours (1 hour in temperatures above 90 º F).

Food Storage

Keep meat and poultry refrigerated until ready to use.

Take only the meat and poultry, which are placed directly on the grill.

Keep the meat onalso a specialist and only the meat from the refrigerator when the grill is ready.

If a large portion of meat should be used, try to take only the amount that fits on the grill and then grill the rest.

Meat and poultry can be marinated for several hours or days, tender, or add flavor.

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