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Chefs Share Summer Food Safety Tips

By Lacy Scarmana

Posted July 3, 2015

Many Hoosiers will be cooking and grilling over the Fourth of July holiday weekend. Two local chefs shared food safety tips on WFIU's Noon Edition.

Arlyn Llewellyn, co-owner and chef of Function Brewing, says her biggest barbecue pet peeve is the misuse of tongs while grilling.

"A spatula, I think, is inherently a cleaner thing because you're coming up on the underside of the meat that's been directly on the flame, but if you're coming at it with tongs, and the top part of the tong is touching the raw part of the chicken, that's no bueno," Llewellyn says.

She also says it's important not to place cooked meat back in the same dish in which the raw meat was marinated or brought out to the grill.

And she says to keep hot food hot and cold food cold. Seth Elgar, No Coast Reserve manager and executive chef, recommends only serving a portion of foods at one time and keeping the rest refrigerated until it's needed.

"The danger zone, if you will, for bacterial growth is four hours," Elgar says. "Inside of four hours, if something is going to grow, it's going to grow exponentially."

Elgar says food sitting out for longer than four hours should probably be thrown away.

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