When it comes to barbecuing, safety starts well before you light up the grill. As you visit your nearest Foodtown grocery store to prepare, follow these basic guidelines to ensure the safe shopping and the most appropriate selection:

• Choose proteins, such as meat and poultry, just before checkout to avoid raising internal temperatures. Be careful to avoid packages that show signs of tearing.
• Store raw meat and poultry in plastic produce bags to avoid cross contamination from other items in your cart and have your cashier store them separately when bagging.
• Drive right home so that these items can be refrigerated within one hour, helping to maintain freshness.
• If your protein won’t be used within 1 or 2 days, store it in the freezer. Otherwise, keep it in a refrigerator that is 40°F or lower.
• Never leave raw protein at room temperature for over two hours.

After proper shopping, storage, and marinating, the fun can really start! Keep yourself and guests free from the risk of foodborne illness with these proper grilling methods and guidelines:

• Always make sure proteins are fully thawed before grilling. If not fully thawed, you run the risk of overcooking the outer edges while leaving the inside undercooked.
• Never partially cook meat or poultry to finish cooking at a later time.
• Only place grilled foods on a clean serving platter—never on the same plate that contained them while raw—and only use clean utensils to handle cooked proteins.
• When grilling, don’t use the same marinade that was used on raw protein. Only used fresh marinades to avoid cross-contamination.
• Grill chicken and beef separately from seafood and vegetables. Seafood and vegetables require much less cooking time, meaning bacteria from uncooked chicken or beef can be transferred.
• Don’t rely on your senses to know when “something is done”. Use a cooking thermometer to be ensured of proper internal temperatures.