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!

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  • June 12, 2019

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“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“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.”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

“We can’t thank you enough for all the time and effort you put into getting this emergency shipment of water to our Waco, Tx office. As always, you guys pulled out all the stops and did everything possible to help! I know it doesn’t seem like much to you, but our employees in TX that need drinking water are truly grateful. I feel so fortunate to work with such true professionals. I think you set the bar that your competition wishes they could match!”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“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…”

“This is EXACTLY the type of service and experience we had always envisioned for our patients at MSK Koch!  Thank you Chef Ryan for going out of your way for this patient and all patients and staff!”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

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