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<p align="center"><b><font face="Verdana" size="5" color="#0000FF">Health
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<font face="Verdana" size="3" color="#000000"><b>BBQ Food
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<o:p>
<p class="MsoNormal" style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2">What would summer be like without barbecues and
picnics? But summer�s warm temperatures are also ideal for growing bacteria
that can cause food born illness. Here are a few things to remember when
handling food in warm weather. </font></p>
<p class="MsoNormal" style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2"> </font></p>
<p class="MsoNormal" style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2">First, when shopping, remember to put frozen items
and meats in the shopping cart immediately before heading to the checkout
counter. Choose ground meat packages that are cold and tightly wrapped (the
meat surface exposed to air will be red; interior of fresh meat will be dark.)</font><span style="font-size: 10.0pt; font-family: Verdana">
</span><font face="Verdana" size="2">Ask the bagger to put all raw meats and
poultry in a separate bag. If it is hot outside, place perishable goods in the
air-conditioned car. If your drive is longer than 30 minutes bring a cooler
with ice or cold packs. </font></p>
<p class="MsoNormal" style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2"><u><span style="text-decoration:
none"> </span></u></font></p>
<p class="MsoNormal" style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2">Ground meat and ground poultry are more perishable
than most foods. Bacteria can multiply rapidly when foods are in the
temperature danger zone, which is between 40 degrees and 140 degrees F. Since
you can't see, smell or taste bacteria, it�s beneficial to keep the products
cold to keep them safe. Place the meat immediately in the refrigerator or
freezer when you arrive home. Completely defrost meat and poultry before
grilling so it cooks more evenly. Defrost meats in the refrigerator or thaw
sealed packages in cold water. Use the microwave to defrost or pre-cook then
immediately place on the grill to continue cooking. </font></p>
<p class="MsoNormal" style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2"> </font></p>
<p class="MsoNormal" style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2">One of the most important things that you can do
is to wash your hands before cooking and after handling raw meat. Use soap and
warm water to wash the palms of your hands, between fingers, and under nails.
Rinse with clean water.</font><span style="font-size: 10.0pt; font-family: Verdana">
</span><font face="Verdana" size="2">Always wash utensils that have touched raw
meat with hot, soapy water before using them for cooked meats. Wash counters,
cutting boards and other surfaces raw meats have touched. Don't let raw meat or
poultry juices touch ready-to-eat foods in the refrigerator or during
preparation. Also, you shouldn�t put cooked foods on the same plate that held
raw meat or poultry. Following these simple steps will ensure your food will
stay as safe as possible. </font></p>
<p class="MsoNormal" style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2"> </font></p>
<p class="MsoNormal" style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2">Meat and poultry can be marinated for several
hours or days to tenderize or add flavor. Marinate food in the refrigerator,
not on the counter. If some of the marinade is to be used as a sauce on the
cooked food, reserve a portion of the marinade before putting raw meat and
poultry in it. Never reuse used marinade.</font></p>
<p class="MsoNormal" style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2"> </font></p>
<p class="MsoNormal" style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2">Bring plenty of ice and use an insulated cooler
when transporting food to the picnic. When using a cooler, keep it out of the
sun by placing it in the shade. Avoid opening it too often, which lets cold air
out and warm air in. Pack beverages in one cooler and perishables in a separate
cooler. Pack clean cloths and towelettes for cleaning surfaces. Consider
bringing a container of water for washing hands and utensils if water is not
readily available.</font></p>
<p class="MsoNormal" style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2"> </font></p>
<p class="MsoNormal" style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2">Meats cooked on the grill may brown fast and
appear done; but always use a thermometer to check internal temperatures. Whole
poultry should reach an internal temperature of 180<sup>o</sup>F and chicken
breasts, 170<sup>o</sup>F. Cooking kills harmful bacteria. Be sure ground meat
and ground poultry are cooked thoroughly. There should be no trace of pink in
the juices. Burgers of any type of ground meat should reach 160<sup>o</sup>F.
Cook beef, veal and lamb steaks, roasts and chops to 145<sup>o</sup>F; and cook
pork to 160<sup>o</sup>F.</font></p>
<p class="MsoNormal" style="margin:1 5; text-align: justify; "> </p>
<p style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2">Never partially grill meats and poultry and finish
cooking at a later time. Make sure you cook foods completely to kill any
harmful bacteria that may be present. Foods should be cooked evenly during
grilling, so meats should be turned over at least once. After cooking,
refrigerate leftovers immediately. Separate into small portions for fast
cooling. To reheat leftovers, cover and heat to 165 degrees F or until hot and
steaming throughout. </font></p>
<p style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2"> </font></p>
<p style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2">Bacteria are part of our environment. Where there
is food there may be bacteria. Proper food handling and cooking is the best way
to prevent food born illness. Generally, most at risk for developing food born
illness are children, the elderly, pregnant women, and those who have chronic
illnesses or compromised immune systems. </font></p>
<p style="margin:1 5; text-align: justify; "> </p>
<p style="margin:1 5; text-align: justify; ">
<font color="#FF0000" face="Verdana" size="2"><b>Remember the basic rules of
summer food safety - <i>keep hot foods hot and cold foods cold</i>.</b></font></p>
<p style="margin:1 5; text-align: justify; "> </p>
<p class="MsoNormal" style="margin:1 5; text-align: justify; ">
<font face="Verdana" size="2">For more information on food safety, you can
contact the Health Department office at (781) 455-7523. Another valuable
resource is the Massachusetts Department of Public Health Food Protection
Program web site at
<a href="http://www.state.ma.us/dph/fpp/mission.htm" style="color: blue; text-decoration: underline; text-underline: single">
http://www.state.ma.us/dph/fpp/mission.htm</a>. You can also contact the Meat
and Poultry Hotline at (800) 535-4555. Or check out the Food and Drug
Administration food safety website at
<a href="http://www.fsis.usda.gov/" style="color: blue; text-decoration: underline; text-underline: single">
www.fsis.usda.gov</a>. </font></p>
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