Safety Hazards for Barbecue Cooking
Traditionally a summertime favorite, outdoor grilling has become a regular ritual for many American families year-round. Regardless of the season, the same safety rules apply. Accidental burns are the most common mishaps associated with grilling, but structure fires, gas leaks and carbon monoxide poisoning are all potential hazards. Food poisoning is also a risk if safe food handling procedures are not followed and food is not thoroughly cooked. Does this Spark an idea?
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Preparations
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Whether you're cooking with charcoal, petroleum or natural gas, before you light the grill, you should perform a thorough safety inspection. Make sure charcoal grills are stable and the physical setup is sound. Gas grill burners and tubes should be checked for spider webs and insect nests. Hose connections and tank fittings should be tested for leaks by brushing a soapy solution over the junctions and watching for bubbles. Any leaks must be fixed. Keep a fire extinguisher handy, and place the grill area off limits to children and pets. Never use a charcoal grill in an enclosed space, because deadly carbon monoxide is a byproduct of the charcoal fire.
Lighting Charcoal
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Only use an approved charcoal lighter fluid to start up a charcoal-fired grill--kerosene and gasoline should never be used. Follow the directions, using enough fluid to start the fire the first time--do not add fluid to a fire that's slow to start. Close the container of starter fluid and place it at a safe distance from the grill. Give fumes a chance to dissipate before lighting the charcoal. If the fire fails, drown any coals and start again with fresh, cold charcoal. Wet charcoal pieces can be added to a good fire later on.
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Lighting Gas
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Follow the instructions for lighting your grill. Don't open the gas valve all the way, and never light the grill with the grill cover closed. Gas fumes can fill the enclosed space and explode when lit. If an electronic igniter fails, use an approved lighting tool instead. Most gas grills have backup match holders. Also, special lighters are available that have an extended reach--don't place your hand in the grill to start the flame with a cigarette lighter.
Operating Grills
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Don't wear loose clothing when barbecuing. Short-sleeved shirts and form-fitting clothes are best--nothing that would dangle in the flames and catch fire. Make sure grills are located at least 10 feet away from combustible walls. To extinguish a charcoal fire, soak all the coals with water. Leave the grill cover open. When the fire is completely out and cold, wrap ashes and unburned charcoal in aluminum foil and place the package in a metal bucket. Wet charcoal may spontaneously ignite, so place the bucket outside, away from combustible materials.
Food Safety
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If you must keep raw food outside, use ice chests to keep it cold until you're ready to grill. Use a meat thermometer to test the center of pieces--a charred surface does not guarantee a safely cooked interior. A safe internal temperature for poultry is 165 degrees. Pork is considered safe at 160, and beef is medium rare at 145. Be especially careful of smoker grills. The internal temperature of a closed smoker should constantly be between 250 and 300 degrees F to ensure complete cooking.
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References
Resources
- Photo Credit Photo by Salimfahdley at http://commons.wikimedia.org/wiki/File:Bar-b-que-lam-cutlets-on-the-grill.jpg
