What is the best way to wash produce before eating?

Traditional cleansing of fruits and vegetables by washing with tap water is still the best method for removing contamination. First, make sure your hands are clean. Then, scrub the produce with plain water and a vegetable brush when possible.

Produce sprays or dip solutions are now available to shoppers, and while they’re designed to remove unwanted residues, they are not marketed to remove bacteria. There is no data to support anti-bacterial claims. If a produce wash makes an anti-bacterial claim, the EPA considers it a pesticide.

Currently, none of these products are registered to remove, reduce or control bacteria.

Produce easily can become cross-contaminated from many sources. Bacteria lives on towels, cutting boards, counter tops, utensils and other kitchen areas; thus the need for frequent sanitation.

Here are some other produce pointers that you might find helpful:

• Wash fruits such as oranges, cantaloupe and watermelon before slicing. Cutting can cause bacteria on the peels to cross to the insides of the produce.
• Do not wash with bleach or soaps since some fruits and vegetables can absorb liquids which could taint the taste of the product.
• Pre-packaged salad mixes are designed to eat directly from the bag.
• Wax coatings, used on some produce to retain moisture and to maintain fresh quality, can be cut off.

What’s the best way to clean my charcoal grill?

Grills need annual cleaning after winter storage by scouring the grate with a wire brush. Spray the grid with oven cleaner and rinse thoroughly. Before each use, apply nonstick cooking spray to prevent food from sticking to the grill.

How can I estimate the temperature of a hot charcoal grill?

To estimate the temperature, hold your hand, palm side down, about 6 inches above the coals. If you can hold your hand in place for:

• two seconds — it’s hot, about 375 degrees or more.
• three seconds — it’s medium-hot, about 350 to 375 degrees.
• four seconds — it’s medium, about 300 to 350 degrees.
• five seconds — it’s low, about 200 to 300 degrees.

What suggestions do you have for preparing food safely on the grill?

Food safety should always be a priority while grilling. If food is handled or cooked improperly, health risks can dampen the experience.

Here are several suggestions to keep in mind:

• Keep meat cold until ready to grill. Do not leave it out at room temperature.
• Pre-cooked meats still can be grilled to add authentic flavor and shorten grilling time.
• If starting with frozen products, thaw in the refrigerator or microwave. Grill immediately after thawing in the microwave.
• Do not use the same platter or utensils to handle raw and cooked products.
• Use a meat thermometer to check internal temperatures. Here’s what some of the temperatures should be: ground meat, 160 degrees; poultry, 180 degrees; poultry breasts, 170 degrees; pork, 160 degrees; and steaks, 145 degrees.
• Once taken from the grill, keep the meat hot until serving in a warming tray or slow cooker.
• Place leftovers in the refrigerator. Discard anything left out for more than two hours.
• Before placing food on grilling surface, preheat the grill. Remove charred food debris to reduce exposure to possible cancer-causing substances formed during high-heat cooking.
• Avoid fire flare-ups by using lean meats and trimming visible fat. Raise the rack to the highest position away from the heat and keep food on one side of the grill and coals or other heat source on the other side.
• Marinades enhance flavors, tenderize and keep foods moist. If you plan to use the remaining marinade later as a table sauce, it must be boiled for at least three minutes to eliminate bacteria.

Here are some other general tips to follow when grilling:

• Pick a safe area. Position the grill in a well-ventilated, flat, level surface away from overhangs, deck railings and shrubbery. Keep children and pets away from the grill when in use.
• Handle charcoal carefully. Never add lighter fluid directly to hot coals since flames could travel up the fluid stream. Instead, place several new briquets in a metal can and apply lighter fluid. Transfer the briquets into the pyramid in the grill with pair of long-handled tongs and light with a match. Use proper utensils for safe handling of food and coals.
• Putting out the fire. Place the cover on the grill, close the vents and allow the coals to burn out completely. Let ashes cool for at least 48 hours, and dispose in a noncombustible container.
• Try grilling vegetables and fruits: eggplant, summer squashes, bell peppers, sweet onions, Roma or cherry tomatoes, mushrooms, mangoes, pineapple or peaches. Cut vegetables into half-inch slices or large chunks. Brush with warmed, seasoned oil. Turn only once, and grill until tender. Fruit should be halved with pits removed. Grill with the pulp side down.
• Cook fish in foil packets to retain natural flavors and protect it from smoke and fire.