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Food Safety Tips

Big Green Egg is committed to culinary quality and food safety. We encourage proper use of a high quality food thermometer to ensure that meat, poultry, seafood and other cooked foods reach a safe minimum internal temperature. Remember, you can’t tell whether meat is safely cooked by looking at it!

Washing hands with soap and warm water before and after handling raw food is the best way to reduce the spread of germs and prevent food poisoning.

Thoroughly wash utensils, cutting boards, and countertops with soap and hot water. Rinse. They may be sanitized by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Air-dry.

Wash fruits and vegetables thoroughly under running water just before eating, cutting, or cooking. Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.

1 in 6 Americans will get sick from food poisoning this year.
3,000 Americans will die. Keep your family food safer.

 

Keep raw meat, poultry, eggs, and seafood and their juices away from ready-to-eat food.

Separate raw meat, poultry and seafood from produce in your shopping cart. Place food in plastic bags to prevent their juices, which may contain harmful bacteria, from dripping onto other food.

At home, put raw meat, poultry and seafood in containers, on plates, or in sealed plastic bags in the refrigerator to prevent their juices from dripping onto other food.

Use a separate cutting board for raw meat, poultry and seafood.

Sauce that is used to marinate raw meat, poultry or seafood should not be used on cooked food, unless the sauce is boiled first.
Never place cooked food back on the same plate that previously held raw food unless the plate has first been washed in hot, soapy water.

 

Color and texture are unreliable indicators of safety. Using a food thermometer is the only way to ensure the safety of meat, poultry, seafood, and egg products.

These foods must be cooked to a safe minimum internal temperature to destroy any harmful bacteria.

The food thermometer should be placed in the thickest part of the food, away from bone, fat or gristle.

TEMPERATURES

To learn more about Big Green Egg Thermometers Click Here.


Download the PDF

 

The temperature in a refrigerator should be 40°F/4°C or below, and the freezer 0°F or below.

Perishable food should be thawed in the refrigerator, in the microwave or 
in cold water. They should never be thawed on the counter or in hot water. Do not leave food at room temperature for more than two hours (one hour when the temperature is above 90°F/32°C).

Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed in the microwave or cold water, cook before refreezing.

Divide large pots of food, like soup or stew, into shallow containers. Cut cooked meat or poultry into smaller portions or slices. Place in shallow containers, cover, and refrigerate.

Only buy eggs from a refrigerator or refrigerated case. Store eggs in the refrigerator in their original carton and use within 3-5 weeks.

When selecting pre-cut produce choose only those items that are refrigerated or surrounded by ice and keep refrigerated at home to maintain both quality and safety.

OTHER WARNINGS:
Raw milk and products made from raw milk (including certain cheeses, ice cream, and yogurt) are foods that can pose severe health risks. Raw milk and products made from raw milk can carry harmful bacteria and other germs that can make you very sick or kill you. At the grocery store, look for milk and milk products that are labeled “pasteurized” (which means the milk has been heated briefly to kill disease-causing germs). If you do not see the word “pasteurized” on the product label, the product may contain raw milk. Pasteurized milk and milk products are safer than raw milk and products made from raw milk.

Get more info from FoodSafety.gov