Big Y in the News
Big Y Foods, Inc. is one of the largest independently owned supermarket chains in New England. Big Y operates 84 locations throughout Massachusetts and Connecticut including 70 supermarkets, Table & Vine Fine Wines and Liquors and 13 Big Y Express gas and convenience locations with almost 12,000 employees. Big Y has been recognized by Forbes as a Best-in-State Employer in Massachusetts and Connecticut, as well as Employer of Choice by the Employers Association of the Northeast. Founded in 1936 by brothers Paul and Gerald D'Amour, the store was named after an intersection in Chicopee, Massachusetts where two roads converge to form a "Y".
Big Y in the News contains excerpts from press releases that have been sent to local media.
Summer Grilling Safety
As everyone is gearing up for summer and outdoor grilling season, it’s essential to prioritize food safety. According to the Centers for Disease Control (CDC), food poisoning peaks in the summer months when warmer temperatures cause foodborne germs to flourish. Big Y’s Registered Dietitians Carrie Taylor and Andrea Luttrell, offers these tips from the Partnership for Food Safety Education to stay safe and healthy this summer grilling season:
Use a Food Thermometer: Color alone isn’t a reliable indicator of safety and doneness. Use an instant-read food thermometer to ensure meat is cooked well enough to kill harmful germs. Refer to the list below to ensure grilled items reach a safe internal temperature:
- Poultry (whole or ground): 165°F
- Beef, pork, lamb, and veal steaks, chops and roasts: 145°F with a 3-minute rest time
- Ground beef, pork, lamb and veal: 160°F
- Egg dishes: 160°F
- Fish: 145°F
When smoking, The CDC says to keep temperatures inside the smoker at 225°F to 300°F to keep meat at a safe internal temperature while it cooks. After cooking, allow meat to rest for at least three minutes before eating.
Clean & Check Grill Tools
Use a moist cloth or paper towel to clean the grill surface before cooking. If you use a wire bristle brush, thoroughly inspect the grill’s surface before cooking. Wire bristles from the grill cleaning brushes may dislodge and stick into food on the grill.
Avoid Cross-Contact
Wash hands before and after handling raw meat, poultry and seafood. Keep work surfaces and utensils clean. Wash items with hot, soapy water before and after cooking. Be sure to throw out marinades and sauces that have touched raw meat juices, which can spread germs to cooked foods. Use clean utensils and a clean plate to remove cooked meat from the grill. Do not place cooked meat back on a plate that held raw meat.
Keep Cold Foods Cold
When the outside temperature climbs above 90°F, perishable foods like meat, poultry, dips, cold salads, cut fruits and vegetables are safe to sit out on the table for only one hour. If below 90°F, put in freezer or fridge within 2 hours of cooking. Keep meat, poultry and seafood refrigerated until ready to grill. When transporting, keep at 40°F or below in an insulated cooler packed with frozen ice packs. To avoid cross-contact, put packages of raw meat and poultry into individual plastic bags, under any other foods that may be sharing the insulated cooler.
Further questions on how to prepare or cook those favorite grilled meals, Big Y’s team of experts are available to assist. For more health & wellness tips, contact the be well™ with Big Y® Registered Dietitian Team.