Smoking Hot Food Safety Tips

  • Published
  • By Senior Airman Whitney Pardo
  • 48th Aerospace Medicine Squadron, Public Health Flight
ROYAL AIR FORCE LAKENHEATH, England --  It's about that time to hang up the winter coats and put on those flip flops to enjoy the sun with family and co-workers at good ole barbeques.

Although grilling can be fun, we must remember that cooking, whether indoors or out, can lead to food-borne illnesses. Be sure that your summer fun doesn't turn into a recipe for disaster by following these simple steps:
  • Keep cold foods cold and hot foods hot! Bacteria grows best between 41°F and 135°F so be wary of the temperature danger zone. Place cold food in a cooler with ice or frozen gel packs.
  • Use a separate cooler for drinks and uncooked meat (red meat, poultry, and seafood) to ensure that the ones with meat are not constantly being opened, which causes temperature abuse. This also helps prevent cross-contamination; raw meats can contaminate the lips of soda cans! Keep all coolers closed as much as possible.
  • Use the list below for proper cooking temperatures and be sure to always have a thermometer on hand. After cooking, place hot foods in a warmer or leave them on the grill just away from the coals, maintaining the temperature above 135°F at all times.
  • When serving food, never reuse a plate or utensil that previously held any raw meat. This will prevent the spreading of bacteria, which could make you sick, from the raw meat to cooked or ready-to-eat food.
  • Food should not sit out for longer than two hours or one hour if the outdoor temperature is above 90 degrees Fahrenheit. Any food that has been out for longer should be discarded immediately.
Following these simple steps is a great way to ensure that your summer BBQs and picnics never spoil. For more information, contact the Public Health office on RAF Lakenheath at 226-8777.

Safe Food Temperature Chart*

  • Steaks and roasts 145F
  • Fish 145F
  • Pork 145F
  • Egg dishes 145F
  • Ground beef 155F
  • Chicken breasts 165F
  • Whole poultry 165F
  • Shrimp, lobster, and crabs cook until pearly and opaque
  • Clams, oysters, and mussels cook until the shells are open                                                                                                                                           
*2005 Food and Drug Administration food code, adopted for use by the U.S. Air Force.