No customer should have to experience food poisoning when eating out or ordering catering. That’s why we take extra precautions when grilling and barbecuing — especially when handling meat. Here are a few steps we take (that you can take as well), when grilling and barbecuing.
Raw and cooked foods are kept separate.
We never use the same platter, cutting board or utensils for handling raw and cooked foods. Raw meat contains harmful bacteria that may contaminate cooked food and lead to all sorts of unfortunate foodborne illnesses.
When grilling and barbecuing at home, keep track of which platters, utensils and cutting boards you use for handling raw meat, and which you use for handling cooked meat.
All foods are grilled to the appropriate internal temperature.
It can definitely be a challenge to cook, grill and barbecue different types of meats. Each one requires a unique approach and demands close attention to make sure the meat is neither undercooked or overcooked.
At CowgirlQ we use food thermometers to make sure our meats cook to the minimum required internal temperature:
- Raw beef, pork lamb, veal steaks, chops and roasts: 145°F
- Ground beef, pork, lamb and veal: 160°F
- Poultry: 165°F
Cold foods stay cold; hot foods stay hot.
Our meats stay refrigerated up until the moment we’re ready to prepare them, whether that’s for marinating or grilling. Cold foods are kept on ice and in coolers until ready for our customers to enjoy.
Once the meat is fully cooked (or grilled, smoked or barbecued), it stays hot ( at 140°F) until it’s ready to be served. We use portable burners to make sure food stays at a safe temperature.
Clean isn’t optional.
Every clean freak should become a caterer — or at least work for a catering company. A kitchen can never be too clean and every catering team is responsible for making sure utensils, bowls, cutting boards, surfaces and cooking utensils are squeaky clean. For every event, we always bring multiple packs of clean cloths, moist towelettes and other cleaning supplies.