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Address:

325 W. Germantown Pike

Suite 105 (Core3PT)

East Norriton, PA 19403

Call or Text:

 (484) 531-2130

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"So happy to have found Jessica. She has changed our way of living for the better. We now eat and feel healthy. We also are not suffering with sickness because of the way we eat. Thanks Jessica!"

BBQ Safety Tips

You Need to Know!

Summer is a time to soak in the sun rays, relax, and enjoy the smell of the grill ... mmmm!!! But one definite detail that can ruin all the bliss of a summer get-togethers is food-borne illness! Here are some EASY tips to keep in mind that will lower your risk of illness infection you and your guests.

Your hands are the BEST tool you have when it comes to preparing your food and getting ready for your fun, summer get-togethers. Be sure to wash your hands before preparing any foods for yourself and your guests. It is also important to wash your hands after handling items that are potentially hazardous like raw meat or fish. 

Tip: Wash your hands for at least 20 seconds on the hottest water you can tolerate WITH soap. 

1. Wash Your Hands

When handling raw meat or fish, swap out the utensils, cutting boards, and platters during the cooking process. For example, if you use tongs to transfer chicken to the grill, you then need to use DIFFERENT tongs to flip and remove the chicken. The same goes for your platter or bowl. The marinade can be a great tool to use for a dipping sauce or drizzling over meat once cooked, but you must also cook it to ensure safety. Pour it into a small sauce pan and pop it on the grill until it simmers. Voila!

Click to see one of my favorite tools - a silicone brush that attaches to the top of your marinade bottles. 

2. Change Out Cookware

 

You'll know which items I am referring to because these are items that you normally keep stored in the refrigerator after opening like dips, condiments, dips, or dressings. Present these items in an ice bath. You can safely leave items outside of there refrigerator during get-togethers for NO MORE than 2 hours. If the temperature is over 90 degrees F, items should only be out of the refrigerator for 1 hour or less. An ice bath can be simple as a large mixing bowl with ice in it!  

3. Keep Cold Items, COLD!

 

Be sure to cook your meats and fish to the appropriate temperature to reduce risk of infectious agents like salmonella. Each type of meat has its own cooking temperature specific to it. For example, ground meat is 160F, fish is 145F. After grilling foods, keep them in a warmer or hot plate. You want the temperature to remain above 140F to avoid spoilage and illness. 

4. Get Hot Items HOT! 

 

<<<<<<<Guide below for the specific temperatures that meat should be cooked to to limit food - borne illness. 

Guide below for the guide to how long leftovers stay in the fridge below! >>>>>>>

Guides Below!

Always be sure to label leftovers with WHAT is inside the container and the date that it was prepared. Leftovers pose the risk of illness if spoiled. If you are reheating leftovers, it is important to heat them up to 160F to avoid eating contaminated foods. Use re-usable labels from Jokari for convenience. Load zipper baggies with leftovers using bag stands to hold bag secure and avoid dripping and spilling. 

5. Mind Your Leftovers

What Temperature to Cook Meat To!

How Long Leftovers Last In the Fridge.