Summertime is in full swing, and so are outdoor cooking activities. But before you let the aroma of sizzling BBQ get the better of you, it's crucial to remember the risks that come with outdoor dining. As a recent Philadelphia government notice points out, food poisoning doesn't take a holiday, even if we do.
According to the City of Philadelphia, to ensure your grill fest doesn't turn into a flop, storing raw meat on the bottom shelf of the fridge is a must. This practice prevents juices—which could contain harmful bacteria—from dripping onto other foods. Also, never underestimate the power of washing your hands. "Wash your hands with soap and warm water for at least 20 seconds," says the Philly guide. To be safe, you'll also want to wash them thoroughly after preparing food and once again before eating. And for those moments when a sink isn't within reach, keeping hand wipes handy can be a game-changer.
When it comes to preparing dishes, cross-contamination is your enemy. The rule of thumb is simple: keep separate dishes for meat and veggies. If resources are tight, scrub them down with hot water and soap before reusing. It's an overlooked step that can save a lot of trouble down the line.
Let's not forget about the greens and fruits that deserve their turn on the grill. The Philly notice suggests that "grilled peppers, asparagus and Brussels sprouts are delicious; so are grilled summer tomatoes and peaches." If you decide to try this healthy twist, make sure to grill them before you cook any meats, as per the City of Philadelphia,
