Food Safety

Students learn about cuts of meat and safe handling.Barbecuing can present a special challenge with respect to food safety.  Many of the activities are outdoors, occur during hot summer months, and involve inadequate hand-washing facilities.  Even with these potential problems, ensuring that barbecue is safe to eat and to serve to others is very important.

These are some common food safety principles:

  • Use a thermometer to ensure that cuts of meat reach the appropriate internal temperatures.
  • Separate raw and cooked products so that cross contamination does not occur.
  • Keep hot foods hot and cold foods cold.
  • Wash hands thoroughly with soap and water.
  • Immediately refrigerate leftovers.

More information/fact sheets from the US Department of Agriculture (USDA):

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