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Safety
First!
Reprinted with permission
of the Barbecue Industry Association. StarChefs thanks the BIA
for its support and its commitment to the safety of grillers
everywhere.
General Tips
Today,
with more Americans lighting their barbecue grills than ever
before, it is important to always remember that a successful
barbecue is a safe barbecue. Following is a list of safety tips
to guide you through the grilling process. But remember, anytime
you work with fire there's a chance of getting burned. So take
precautions! Common sense and planning will prevent injuries.
- Always
read the owners manual before using your grill and follow
specific usages, assembly, and safety procedures. Contact
the grill manufacturer if you have specific questions about
the operation of your grill.
- Barbecue
grills are designed for outdoor use only. Never barbecue in
your trailer, tent, house, garage, or any enclosed area because
carbon monoxide may accumulate and kill you.
- Set
up grill in an open area away from buildings, dry leaves or
brush. Be sure to avoid high traffic areas and always barbecue
in a well-ventilated area. Be aware of the wind blown sparks.
- When
using a barbecue grill be sure all parts of the unit are firmly
in place and the grill is stable.
- Should
electrically operated accessories (i.e. rotisseries, etc.)
be used, be sure they are properly grounded in accordance
with local codes. Electrical cords should be placed away from
walkways.
- Use
long-handled barbecue utensils to avoid burns and splatters.
- Wear
clothing that does not have hanging shirt tails, frills or
apron strings, and use flame retardant mitts when adjusting
hot vents.
- To
put out flare-ups, either raise the grid the food is on, or
spread the coals out, or adjust the controls to lower the
temperature. If you must douse the flames with a light spritz
of water, first remove the food from the grill.
- Use
baking soda to control a grease fire and have a fire extinguisher
handy. A bucket of sand or a garden hose should be near if
you don't have a commercial extinguisher.
- Never
leave a grill unattended once it is lit.
- Don't
allow anyone to conduct any activities around the grill when
the grill is in use, or following its use. The grill body
is hot during the period of use and will remain hot for a
period of time following its use. Always use your grill away
from combustible surfaces.
- Never
attempt to move a hot grill.
The
purpose of these safety tips is to set forth general safety
practices and precautions for the operation and maintenance
of barbecue grills. These tips are not intended to be an exhaustive
treatment of the subject, and should not be interpreted as precluding
other procedures which would enhance safe barbecue grill operations.
Issuance of these safety tips should not be construed as an
undertaking to perform services on behalf of any party either
for their protection or the protection of third parties.
The
Barbecue
Industry Association assumes no liability for reliance
on the contents of this information.
Charcoal/Wood
Chunk Grilling Safety Tips
- When
using charcoal briquets or wood chunks, form a pyramid and
douse the briquets/chunks with lighter fluid. Wait until the
fluid has soaked in before lighting.
- Lighter
fluid should be capped immediately and placed a safe distance
from the grill.
- Never
add lighter fluid to existing hot or warm coals.
- Never
use gasoline, or kerosene or other highly volatile fluids
as a starter. They can explode.
- >As
an alternative to lighter fluid, use an electric, solid, metal
chimney, or other starter specifically made for lighting charcoal
briquets or wood chunks.
- After
unplugging, remove a hot electric starter cautiously and be
careful where you put it. Always cool starter completely before
storing.
- Never
use an electric starter in the rain and/or when standing on
wet ground.
- When
using instant light briquets, do not use lighter fluid, electric,
solid, or metal chimney style starters. Do not add more instant
light briquets once the fire has been lit, add regular charcoal
briquets if more is needed.
- Once
the barbecue grill has been lit, do not touch the charcoal
briquets/wood chunks to see if they are hot. Keep grill uncovered
until ready to cook.
- All
vents should be wide open while cooking. Charcoal briquets/wood
chunks require oxygen to burn.
- Allow
coals to burn out completely and let the ashes cool for 48
hours before disposing of them.
- Dispose
of cold ashes by wrapping them in heavy-duty aluminum foil
and putting them in a non-combustible container. Be sure there
are no other combustible materials in or near the container.
- If
you must dispose of the ashes in less time than it takes for
them to completely cool, remove the ashes from the grill keeping
them in heavy duty foil and soak them completely with water
before disposing in a non-combustible container.
Gas
Grilling
Safety Tips
- There
are limits on how much propane can be put into a LP cylinder.
The typical cylinder holds approximately 20 pounds of propane.
This leaves some room for the liquid to expand. DO NOT ask
the propane supplier to overfill the cylinder.
- When
the LP cylinder is connected, the grill must be kept outside
in a well-ventilated space. When not in use, the LP cylinder
valve must be turned to the OFF position.
- If
storing the gas grill indoors, the LP cylinder must be disconnected,
removed, and stored outdoors. Never store an LP cylinder indoors.
- Use
a P.O.L. safety plug in the valve of a LP cylinder with a
510 P.O.L. valve with no external threads whenever the LP
cylinder is not connected to your grill.
- Always
store LP cylinders upright and in areas where temperatures
won't exceed 125 degrees Fahrenheit, and never store a spare
LP cylinder on or near a grill.
- Always
check for gas leaks every time you disconnect and reconnect
the regulator to the LP cylinder.
- Never
attach or disconnect a LP cylinder, or move or alter gas fittings
when the grill is in operation or is hot.
- Never
use an LP cylinder if it shows signs of: dents, gouges, bulges,
fire damage, corrosion, leakage, excessive rust or other forms
of visual external damage; it may be hazardous and should
be checked by a liquid propane supplier.
- After
a period of storage, and/or disuse (for example over winter),
the gas barbecue should be checked for gas leaks, deterioration,
proper assembly, and burner obstructions before using.
- Clean
the grill twice a year. Watch for rust, paint the LP cylinder
to make it more rustproof, and check the regulator, hoses,
burner parts, air shutter, and venturi/valve section carefully.
Always turn off gas at the source (tank or supply line) prior
to inspecting parts. Check the owner's manual for any additional
maintenance requirements.
- Visually
inspect hose(s) for abrasion, wear and leaks. A soap and water
solution may be used to test for leaks. Never use a flame
to check for gas leaks. Replace faulty hose(s), using a parts
replacement kit, before operating.
- When
lighting a gas grill, always keep the lid open to prevent
an explosion from gas build-up.
- Do
not lean over the grill when igniting the burners or cooking.
- If
a burner doesn't ignite, turn off the gas. Keep the grill's
lid open and wait five minutes before trying to light it again.
If the burners go out during operation, turn all gas valves
to OFF. Open the lid and wait five minutes before attempting
to relight, using lighting instructions.
Electric
Grilling
Safety Tips
- Basic
safety precautions should be used when operating this or any
electrical appliance.
- Never
immerse or expose cords, plug or heating element in water
or other liquid.
- Visually
inspect cord, plug and all connections for damage and wear
before operation. Replace or repair prior to operation.
- Before
plugging in or unplugging electric grill, turn control knob(s)
to OFF position.
- Unplug
electric grill from outlet when not in use and before cleaning.
- >Electrical
cords should always be secured during operation to protect
against product damage or personal injury.
- To
ensure protection against risk of shock, electric grill should
be connected to a grounded outlet in accordance with local
codes.
- Do
not use an electric grill in the rain.
- Do
not use electric grill near combustible or flammable materials.
Food
Safety Tips For Barbecuing
Barbecuing
is popular year around, but people head to their backyards to
fire up the grill in record numbers when the temperatures soar.
Scrupulously following food safety guidelines is important at
all times, but it becomes especially crucial during warm weather
because escalating temperatures encourage bacteria and other
pathogens to multiply and cause foodborne illness. Here are
some simple guidelines to help ensure safe grilling.
- When
shopping for meat, fish and poultry, put them in your grocery
cart last. Never buy a package that’s damaged or torn
and check "sell-by" and "use-by" dates.
Put packaged raw meat in plastic bags so leaking juices cannot
cross contaminate other foods.
- Load
grocery bags with meat and other refrigerated foods in the
air-conditioned section of the car, not in the trunk.
- Take
groceries home immediately or bring along a cooler with ice
packs and place the meat in it. Refrigerate or freeze it as
soon as possible.
- When
carrying food to a picnic, the beach or a tailgating party,
keep it cold. Use an insulated cooler with sufficient ice
or ice packs to keep the food at 40° F. Remove food from the
refrigerator and pack the cooler just before leaving the house.
- If
including take-out foods -- such as deli potato salad, coleslaw
or baked beans -- eat within two hours of picking them up.
Otherwise, purchase them in advance and chill thoroughly,
then transport in a cooler and reheat those that should be
hot just before eating.
- If
you won’t use meat, fish and poultry within a few days,
freeze it immediately.
- Store
refrigerated meat in the coldest part of the refrigerator
in its original packaging. The more times the food is handled
the more chance of contamination. Put a plate under the package,
or place in a plastic bag, to avoid juices dripping onto refrigerator
shelves
- Thaw
frozen food in the refrigerator, never on the counter; allow
sufficient defrosting time. Or immerse packaged food in cold
water to thaw. If you’re in a hurry, thaw in the microwave
just before grilling it.
- Hand
washing is paramount. Wash your hands in hot soapy water before
preparing food, after each time you touch raw meat, and after
any interruptions such as using the bathroom, handling pets,
stopping to do something with children.
- Keep
raw meat, poultry and fish and their juices away from other
food. That means thoroughly washing cutting boards, knives,
platters, etc. before letting them come in contact with other
foods you’re preparing or with cooked foods you’re
about to serve.
- Sanitize
cutting boards and countertops with chlorine bleach. Pour
on small amount and let stand several minutes, rinse thoroughly
and air dry or dry with clean paper towel. Soak sponges and
dishcloths in hot soapy water to which you’ve added chlorine
bleach.
- Marinate
foods in the refrigerator, never on the counter.
- Boil
any marinade to destroy bacteria if you plan to baste with
it or serve it with the cooked meat. Never save marinades
for a second use.
- Pre-cook
(chicken/ribs) immediately before grilling. Never let partially
cooked food sit for more than a few minutes before tossing
it on the grill to finish it.
- Cook
meat thoroughly. Rare is no longer de rigueur! Use a meat
or "instant read" thermometer to ensure a safe internal
temperature. As a guideline, poultry 180°F (breasts 170°F),
beef, lamb, veal roasts/steaks 145°F to 160°F, any burgers
160°F, all pork 160°F.
- When
grilling away from home, take meat out of the cooler just
in time to put it on the grill and never take out more than
will fit for immediate grilling. Keep cooler closed.
- Reheat
foods or fully cooked meats like hot dogs by grilling to 165°F,
or until steaming hot.
- Trim
excess fat from meat to avoid flare-ups; never char the meat.
- Refrigerate
leftover food quickly (no more than two hours) and use within
a couple of days.
Copyright 1998. Reprint by permission only.
Must be reprinted in entirety unless otherwise approved by BIA.
All rights reserved.
Barbecue
Industry Association
710
East Ogden, Suite 600
Naperville,
Illinois 60563-8614
Tel:
630.369.2404
Fax: 630.369.2488
bia@b-online.com
©
Copyright 1998. Barbecue Industry Association, Naperville, Illinois
U.S.A. All rights reserved under both international and Pan-American
copyright conventions. No right of reproduction without the
prior written consent of the copyright holder.
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