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Show - fiir-n- 14 r iwirirt r Tiimrtrr nf August 17, 2000 Outdoor picnic Is the food prepared safely? that borne harmful bacteria by Rick Brink Defense Commissary Agency FORT LEE, Va. Its summer time and Defense Commissary Agency customers are buying steaks, hamburger and pork chops to cook outdoors at picnics, barbecues and campouts. But are they cooking safely? Steaks, hamburgers, hot dogs, chicken, to an internal temperature of 160 degrees, and ground poultry to 165 pork and fish certainly taste great cooked on an outdoor grill, but improp- - erly handled or undercooked meats can cause illness and outdoor grills can pose serious health hazards if improperly operated. Although food borne illness is rare, the hot, humid summer weather is ideal for bacteria and other disease-causin- g cause food illness. Meat and poultry cooked on a grill often browns very fast on the outside, so check them inside with a ther- mometer. Cook hamburger and other ground meats veal, lamb and pork degrees. Cook steaks and roasts that have been tenderized, boned, rolled, etc., to an internal temperature of 160 degrees for medium, and 170 degrees for Whole steaks and roasts be to 145 degrees for cooked may medium rare. well-don- ' Whole poultry be should cooked to 180 degrees in the flare-up- s thigh. Breast organ- isms to multiply g to health-threatenin- levels. Clean, separate, cook, chill are four simple tasks the U.S. Department of Agricultures Food and Safety Ser- Inspection vice proposes that outdoor cooks follow to ensure safe food handling. Other tips for safe out-do- or cooking include: Grilling Always grill in a well-ventilate- d area because coals give off noxious fumes. Cook away from childrens play areas and walk- ways. For gas grills, follow the instructions in the owners manual for lighting and operating the LP gas elements, and trans-portin- g and A big challenge outdoor cooks face is how to control those fires caused when spot dripping fat from meat is ignited. Flare-up- s can burn the cook and can also turn a good cut of meat they black on the outside while it remains undercooked on the inside, according to Mike Corley, Defense Commissary Agencys safety programs manager. g There is a attack plan that outdoor cooks can follow to win flare-up- s two-pron- the battle against flare-up- s. SDIHSIMEB e. Dripping fat causes WE PAY YOUR NEXT PAYCHECK TODAY! First, take advantage of the leaner cuts of meat offered at DeCA commissaries, and second, have appropriate fire control tools at the grill. Take hamburger, for example. Labels feature information about the fat content anywhere from 30 to seven percent, according to A1 HatfLefd, a meat buyer for DeCAs Marketing Business Unit. Less fat reduces the For grilling potential for flare-uphamburgers, Hatfield recommends a fat content of about 12 to 15 percent. Corley reminds cooks that flare-up- s can and do occur and to remain s. calm while trying to control the flames. Squirting water on the flames or closing the lid will help get rid of flare-up- meat should be cooked to 170 degrees. Cook meat and poultry completely at the pic- nic site. Partial cooking of foods ahead of time to survive and multiply to the point that sub- sequent cookcannot ing destroy them. Food han- dling Unwashed hands are a prime cause of food bornq illness. When eating home, clean, wet, dis- posable washcloths and paper towels for cleaning hands and surfaces. n The best way during s. rearranging the pieces to the cooler spots of the grill will help in preventing these grill fire balls. from pack away Cross-contaminatio- Removing excess fat and . allows bacteria preparation, grilling, and serving food is to learn about your car insurance is also the worst way. a prime cause of food borne ness. storing propane tanks. packing the cooler chest for an out- On charcoal grills, instant lighting ing, wrap raw meats securely; avoid briquettes should be spread in a sin- - raw meat juices from coming in con-gl- e layer so the edges touch. Dont tact with ready to eat foods. Wash apply lighter fluid, but light several plates, utensils, 'and cutting boards briquettes at theinedges. Stack stan- that held the raw meat or poultry before dard briquettes into a pyramid and using again for cooked food. light with fluid, electricity or chimney charcoal starters. Afterward Keep cold foods cold. i?n i?.Uar kr.QHett;es lighter fluid Holding food at an unsafe tempera- applied and left to soak in ture is a prime cause of foodborne illfor at least a minute before lighting. ness. Never apply lighter fluid to lit coals Cold refrigerated perishable foods and never use gasoline. Ensure coals like luncheon meats, cooked meats, are extinguished prior to disposal. chicken and potato or pasta salads If you use an electric starter, check should be kept in an insulated cooler to see that the cords insulating cover with several inches of ice, ice packed is in god condition. Make sure that packs or containers of frozen water, e cord doesn t create a tripping haz- Keep the cooler out of the trunk and n s or raoing place in the shade or shelter, out of the if the groundjU.se is wet. Its still hot sun, whenever possible to help keep USG ou reach f foods cold. Preserve the cold tempera-childreSj P ace and on a surface it cant burn, ture of the cooler by replenishing the ' ice as soon as it starts melting. . Coals time are Food left out of Cooking ready for more when they appear ash gray in daylight than two hours refrigeration may not be safe to eat. or glowing red at night. Spread them At 90 or above, food should-mt- o degrees a single layer and cook. nt be left out than one hour. Food safety experts agree that foods Play it safe: longer put leftover perishables are properly cooked when they are back on ice once you finish eating so heated for a long enough time and at they dont spoil or become unsafe to a high enough temperature to kill eat Auto Insurance. Even if you never have to make a claim, it's comforting to know that USAA is rated among the highest in member satisfaction in the nation, according to a June 1999 Kiplinger's survey. 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