BARBECUE FOOD SAFETY IN SUMMER

For Immediate Release

July 15, 2015; 1:05pm

DPHSS Release No. 2015-060

Barbecue Food Safety in Summer

With just eight more days to go until the 21st of July Guam Liberation Day festivities, you are probably looking forward to having barbecue with friends and family.

The Division of Environmental Health of the Department of Public Health and Social Services would like to join you in celebrating the Guam Liberation Day by practicing food safety.

  • Raw meat should be stored below 41°F.
  • When storing raw meat in a cooler, pack it with ice and keep it out of direct sunlight.
  • Wash your hands before and after handling raw meat.
  • Wash utensils such as cutting boards and counter tops before and after use.
  • Color alone is not a reliable indicator that meat is safely cooked, as it can turn brown before all bacteria are killed. Use a food thermometer to be sure.
  • Use the following safe internal temperature guidelines for your meat and poultry.
  • Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145 °F

  • Ground meats: 160 °F

  • Whole poultry, poultry breasts, & ground poultry: 165 °F

  • Once the meat and poultry reach their safe minimum internal temperatures, take the food off the grill and place it on a clean platter.  Don’t put cooked food on the same platter that held raw meat or poultry.

For any questions, please contact the Food Safety Program of the Division of Environmental Health of this Department at 735-7221.

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