Food Preparation Safety Tips

      Aida Mollenkamp, Author, Chef & TV star of the Cooking Channel's foodCrafters and Food Network's Ask Aida shared food safety reminders for grilling right this barbeque season! Aida also shared two great grilling recipes: Pineapple-Soy-Marinated Chicken and Avocado Sliders and a refreshing Chicken-Avocado Salad with Herbed Mango Dressing which can be found by going to

      It starts at the store: More people are using recyclable shopping bags. It's a good idea to devote one bag that you use only for raw meats and poultry to avoid cross contamination, and be sure to wash it after every use.

      Never defrost meat or poultry on the counter, but always in the refrigerator.

      Use color-coded cutting boards: red for raw meat or poultry and green for fully cooked food.

      Always marinate food in the refrigerator, and don't use the same marinade to baste while grilling.

      Always cook poultry to an internal temperature of 165F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

      Refrigerate or freeze any leftovers within two hours of cooking.

      Another key to the kitchen are your ingredients. Great recipes start with the right ingredients. As a chef I choose ingredients that are natural, fresh, local and humanely raised because I think they taste better. Today, more than ever, it's easier to have a "Humane Table" as humanely raised foods are becoming more accessible and affordable