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NCHPAD - Building Healthy Inclusive Communities

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Grilling Safety Tips


  • Do not mix utensils and plates used for raw meats with cooked meats
  • Use a meat thermometer to determine if food is cooked thoroughly
  • Fatty meats drip and cause flare-ups which means the outside of the meat will burn
    • Research has shown that charred meat can contain two potentially carcinogenic compounds called PAHs (polycyclic aromatic hydrocarbons) and HCAs (heterocyclic amines)
    • To prevent charring, remove visible fat before cooking and marinade your meat
    • Scrub your grill with a brush before and after grilling to remove built up carcinogens
  • Don’t leave perishable food out of the refrigerator for more than 2 hours
    • If the weather is hot, don’t leave food out for more than 1 hour

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