Barbecue and Food Safety: Common Questions

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Serving the Food
When taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.

In hot weather (above 90 °F), food should never sit out for more than 1 hour.

Leftovers
Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).

Safe Smoking
Smoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill if a pan of water is placed beneath the meat or poultry on the grill; and meats can be smoked in a “smoker,” which is an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250 to 300 °F for safety.

Use a food thermometer to be sure the food has reached a safe internal temperature.

Pit Roasting
Pit roasting is cooking meat in a large, level hole dug in the earth. A hardwood fire is built in the pit, requiring wood equal to about 2½ times the volume of the pit. The hardwood is allowed to burn until the wood reduces and the pit is half filled with burning coals. This can require 4 to 6 hours burning time.

Cooking may require 10 to 12 hours or more and is difficult to estimate. A food thermometer must be used to determine the meat’s safety and doneness. There are many variables such as outdoor temperature, the size and thickness of the meat, and how fast the coals are cooking.

Does Grilling Pose a Cancer Risk?
Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grilling, frying, and broiling. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked — without charring — to a safe temperature does not pose a problem.

To prevent charring, remove visible fat that can cause a flare-up. Precook meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals. Cook food in the center of the grill and move coals to the side to prevent fat and juices from dripping on them. Cut charred portions off the meat.

The above is an excerpt from the article “Barbecue and Food Safety.” For more info, please visit www.fsis.usda.gov

Barbecue and Food Safety: Cooking Tips

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Precooking
Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.

SAFE MINIMUM INTERNAL TEMPERATURES

  • Whole poultry: 165 °F
  • Poultry breasts: 165 °F
  • Ground poultry: 165 °F
  • Ground meats: 160 °F
  • Beef, pork, lamb, and veal (steaks, roasts and chops): 145 °F and allow to rest at least 3 minutes.

Cook Thoroughly
Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature.

MEATS
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

GROUND MEATS
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.

POULTRY
Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

NEVER partially grill meat or poultry and finish cooking later.

Reheating
When reheating fully cooked meats like hot dogs, grill to 165 °F or until steaming hot.

Keep Hot Food Hot
After cooking meat and poultry on the grill, keep it hot until served — at 140 °F or warmer.

Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in an oven set at approximately 200 °F, in a chafing dish or slow cooker, or on a warming tray.

The above is an excerpt from the article “Barbecue and Food Safety.” For more info, please visit www.fsis.usda.gov

Barbecue and Food Safety: Before You Grill

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Thaw Safely
Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. For quicker thawing, you can microwave defrost if the food will be placed immediately on the grill.

Marinating
A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. 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. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

Transporting
When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator into the cooler immediately before leaving home.

Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.

When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.

Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don’t use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.

If you’re eating away from home, find out if there’s a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and moist towelettes for cleaning surfaces and hands.

Barbecue and Food Safety: Refrigerate as soon as possible

Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.

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Refrigerate as soon as possible

When shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination — which can happen when raw meat or poultry juices drip on other food — put packages of raw meat and poultry into plastic bags.

Plan to drive directly home from the grocery store.
You may want to take a cooler with ice for perishables. Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F.

At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won’t be used in 1 or 2 days; freeze other meat within 4 to 5 days.

The above is an excerpt from the article “Barbecue and Food Safety.” For more info, please visit www.fsis.usda.gov

Basic Disaster Supplies Kit Should Include

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A basic emergency supply kit could include the following recommended items:

    • Water, one gallon of water per person per day for at least three days, for drinking and sanitation
    • Food, at least a three-day supply of non-perishable food
    • Battery-powered or hand crank radio and a NOAA Weather Radio with tone alert and extra batteries for both
    • Flashlight and extra batteries
    • First aid kit
    • Whistle to signal for help
    • Dust mask to help filter contaminated air and plastic sheeting and duct tape to shelter-in-place
  • Moist towelettes, garbage bags and plastic ties for personal sanitation
  • Wrench or pliers to turn off utilities
  • Manual can opener for food
  • Local maps
  • Cell phone with chargers, inverter or solar charger

Just as important as putting your supplies together is maintaining them so they are safe to use when needed. Here are some tips to keep your supplies ready and in good condition:

  • Keep canned food in a cool, dry place.
  • Store boxed food in tightly closed plastic or metal containers to protect from pests and to extend its shelf life.
  • Throw out any canned good that becomes swollen, dented or corroded.
  • Use foods before they go bad and replace them with fresh supplies.
  • Place new items at the back of the storage area and older ones in the front.
  • Change stored food and water supplies every six months. Be sure to write the date you store it on all containers.
  • Re-think your needs every year and update your kit as your family’s needs change.

Keep items in airtight plastic bags and put your entire disaster supplies kit in one or two easy-to-carry containers, such as an unused trashcan, camping backpack or duffel bag.

Recommended Supplies List

Recommended Supplies List (PDF)
Recommended Supplies List (Text)

The above is an excerpt from the article “Basic Disaster Supplies Kit,” and “Maintaining Your Kit.” For more info, please visit www.ready.gov

Business Cards Still Matter. Here’s How to Make Yours Stand Out.

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It’s hard to believe with all the options we have for sharing contact information electronically, but the good old-fashioned business card is not going away any time soon. According to a survey by global crowdsourcing marketplace Designcrowd, a whopping 87 percent of Americans still exchange business cards when they meet someone for the first time.

If you think this is an empty gesture done out of habit, think again. More than two-thirds of survey respondents say business cards are useful because they either enter the information into their smartphones or file the cards in a Rolodex. In fact, Designcrowd says the number of business card design projects created on its website grew by 357 percent last year.

Personally, I can see the benefit of quickly exchanging a card along with a handshake, as opposed to fumbling with your smartphone to input someone’s information. Clearly, lots of businesspeople feel the way I do and are churning out business cards.

So how can you make your business cards stand out from the crowd? Here are some trends to consider in business card design for 2014 and beyond.

Incorporate QR codes. QR codes haven’t quite panned out as digital marketing tools, but they can work for business cards as an interactive lead generation tool. If your company sells B2B products or services or is in an industry with lots of tech-savvy, early adopters, a QR code might be worth a try. To make the most of a QR code, make sure it goes to a special landing page on your website where the user can learn more about your business and contact you for more information. For instance, it could be an About page with a video about your business and a click-to-call button or a form they can fill out to get a call from a sales rep.

Focus on branding. Your business card should convey your brand at a glance. This means your logo should be prominent and the overall feel of the card should harmonize with the rest of your marketing materials in terms of colors, fonts and images. The cleverest card in the world won’t do its job if the message it conveys doesn’t jibe with your brand.

Spend more on quality. Generic business cards are a dime a dozen (or 250 for $10), but they blend in and convey a “blah” message that your business is just like everyone else’s. By spending a little more on high-quality elements such as handmade or textured paper, rounded corners, colored edges or embossed print, you can convey an image of quality that makes your business cards—and your business—memorable.

Keep it simple. Business cards packed with information, images and multiple colors look dated and tacky today. Today’s trendy business cards feature clean lines and clear, legible fonts inspired by the “flat design” trend currently popular in website design. Flat design is characterized by a minimalist look. Instead of shadows or 3-D effects, flat design features strong lines; solid, saturated blocks of color; and creative use of typography.

Choose the right font. Clean, sans-serif fonts fit into the flat design trend. They look modern and are easier to read. Use fonts at least 12 point or larger. Also consider how your fonts stand out against the color of your card—if they’re too similar, the card will be hard to read. In contrast to minimal fonts, another hot trend is fonts that look handwritten; these can work great for a business that prides itself on unique, quirky or artisanal products.

Both sides now. How do you reconcile simplicity with the need to include your business website, office and cell numbers, email and tons of social media handles on your card? Try keeping the front of the card clean with just your logo or other image, your name and your business name, then putting the details on the back.

Get professional help. Sure, you can pick your business cards using an online template, but it’s worth spending a bit more to get something uniquely yours. There are dozens of crowdsourcing business card sites where you can get graphic designers to compete for your project, or talk to colleagues to get recommendations for a good designer in your area.

What matters most about your business card is that it reflect your brand and your industry. Here are some cool examples of creative cards I’ve seen:

  • Business cards made out of cloth for an apparel designer
  • A travel agency with business cards shaped like luggage tags
  • Pet groomer business cards shaped like dog tags
  • Business cards embossed with 3-D seeds for a landscaper
  • A photographer featuring one of her photos as the background for her business cards

You get the idea. Get creative, and your cards will get results! Once you’ve got your cards, check out this post for ideas on how to use them.

The above is an excerpt adapted from the article, “Business Cards Still Matter. Here’s How to Make Yours Stand Out.”  For more information, please visit www.fema.gov/.

Camping : Watch Out for Exposure

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Prevent temperature-related illness.

To help prevent hypothermia during cool nights, bring adequate bedding and clothing to stay warm. Use a plastic ground cloth under your tent to help keep you dry. To help prevent heat-related illness during hot days, drink plenty of alcohol-free and sugar-free fluids. Don’t wait until you’re thirsty to drink. Wear layers of light-weight, light-colored, and loose-fitting clothing. Rest often in shady areas. Protect yourself from too much sun.

Protect yourself from the sun.

Protection from ultraviolet (UV) radiation is important all year round. UV rays from the sun can reach you on cloudy and hazy days, as well as bright and sunny days. Use a broad-spectrum (against UVA and UVB rays) sunscreen and lipscreen with at least SPF 15. Seek shade, especially during midday hours, when the sun’s rays are strongest. Cover up with clothing, a wide-brimmed hat, and sunglasses.

The is an excerpt adapted from the article, “Camping Health and Safety Tips and Packing Checklist.”  For more information, please visit www.cdc.gov.

Fire Safe College Housing — What You Need to Look For!

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Here are some good questions for college students and parents to ask before moving into a dormitory or signing an apartment lease.

• Are there working smoke alarms in each bedroom, outside of sleeping areas, and on
each level of the building?
• Are there at least two ways out of each room and the building?
• Do the upper levels of the building have at least two sets of stairs inside and/or a fire escape?
• Are there exit signs in the hallways to show the way out?
• Are there enough electrical outlets for all appliances, computers, printers and electronics — without using an extension cord?
• Has the building’s heating system been inspected recently (in the last year)?
• Does the building have a sprinkler system?
• Does the building have a fire alarm system?
• Does the sprinkler system or fire alarm system send a signal to the local fire department and/or campus security?
• Is the building address clearly posted so emergency services can find it quickly if they need to?

The above is an excerpt adapted from the article, Campus fire safety outreach materials.”  For more information, please visit www.fema.gov/.

Camping? Keep a Look Out for Bugs

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Mosquitoes, ticks, and other insects can cause certain diseases. For example, mosquitoes can cause West Nile Virus, and ticks can cause Lyme disease. To help fight the bite, apply insect repellent containing DEET to exposed skin. Repellents containing 20% or more DEET (N, N-diethyl-m-toluamide) can protect up to several hours. Apply the insect repellent permethrin to clothes to help keep ticks from attaching to them. Be sure to follow directions on the package. Check for ticks daily, and remove them promptly. Wear long sleeves, pants, and other light-colored clothing to help prevent and spot ticks more easily.

The is an excerpt adapted from the article, “Camping Health and Safety Tips and Packing Checklist.”  For more information, please visit www.cdc.gov.

Watch This! Important Announcement About Fire Safety on Campus

Each year college and university students, on- and off-campus, experience hundreds of fire-related emergencies nationwide. There are several specific causes for fires on college campuses, including cooking, intentionally set fires, and open flame. Overall, most college-related fires are due to a general lack of knowledge about fire safety and prevention. For most students, the last fire safety training they received was in grade school, but with new independence comes new responsibilities. It is important that both off-campus and on-campus students understand fire risks and know the preventative measures that could save their lives.

 

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The above is an excerpt adapted from the article, Campus fire safety outreach materials.”  For more information, please visit www.fema.gov/.