Safe Summer Sizzles - CulinArt Group

Eat Well Blog

Safe Summer Sizzles

Summer is a great time to enjoy an outdoor barbeque with family and friends! However, as temperatures rise, so does the risk of foodborne illnesses. Harmful bacteria in food multiplies rapidly when food heats up with the summer temperatures. Enjoy a food safe summer with these food safety tips:

  • Clean your hands, grill, food surfaces, and utensils before and after preparing food. Proper cleaning prevents the spread of illness-causing bacteria that can grow on these surfaces. Always pack soap and water or disposable wipes for your BBQs.
  • Separate raw meats from produce and other pre-cooked foods. Never use the same plate for raw foods and cooked foods.
  • Keep hot foods hot and cold foods cold. Store cold foods in coolers at or below 40°F and hot foods at or above 140°F until serving time. Do not leave food out for more than 2 hours, or 1 hour if outside temperature is above 90°F.
  • Use a thermometer. Checking the color of food is unfortunately not an accurate way to know if food is cooked properly. Keep a food thermometer near your grill or in your picnic basket. Here are some safe cooking temperatures:
Food Internal Temperature
Ground or Burgers of Beef, Pork, Veal, Lamb 160°F
Ground or Whole Poultry 165°F
Steaks, Chops, and Roasts of Beef, Pork, Lamb, Veal 145°F
Fish 145°F
Leftovers, Casseroles, and Fully Cooked Meats 165°F
  • CancerSafe Grilling. High-heat grilling of meats has been linked to the potential formation of cancer-causing substances known as carcinogens. Studies have shown marinating meat, trimming off the fat, cooking smaller portions of meat, and cutting off charred pieces can decrease carcinogen formation. Filling your grill and plate with more fruits and vegetables and less meat also reduced carcinogens because grilled fruits and vegetable do not create these carcinogens.

Keep these tips in mind to have a safe and healthy BBQ season!

  • 0
  • June 12, 2019

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What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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