"Fourth of July can be a little bit dangerous," says Brian Green, owner of Cypress Street Station.
Not because of the fireworks, but because of food-borne illnesses that can arise from unsafe cooking.
He continues, "It's going to be a hundred degrees out there. You need to keep your products on ice until you're ready to serve them."
Something that Josh Crawford keeps in mind whenever he grills.
Crawford says, "I do all the preparing inside the house at room temperature. I always wait until it's ready to be put on before it even goes outside."
These are cooking procedures that should be followed whether you are cooking at home or in a professional setting, like a restaurant.
"We have a number of products that have to stay refrigerated and we'll periodically check temperatures," says Green.
Green, walks me through some of the safety procedures his staff follows on a daily basis when working with food.
"We date our foods, we rotate our stock as it's prepared each day and each night and as we cover it up each day and each night," he says.
So if you want to make sure tomorrow's fire stays in the sky and not in your stomach, you may want to take note of these tips.
Green says, "Make sure they're fresh, make sure they're wrapped and covered. Don't leave them uncovered and don't leave them out in the sun for too long. When in doubt, you want to check it out."
Not because of the fireworks, but because of food-borne illnesses that can arise from unsafe cooking.
He continues, "It's going to be a hundred degrees out there. You need to keep your products on ice until you're ready to serve them."
Something that Josh Crawford keeps in mind whenever he grills.
Crawford says, "I do all the preparing inside the house at room temperature. I always wait until it's ready to be put on before it even goes outside."
These are cooking procedures that should be followed whether you are cooking at home or in a professional setting, like a restaurant.
"We have a number of products that have to stay refrigerated and we'll periodically check temperatures," says Green.
Green, walks me through some of the safety procedures his staff follows on a daily basis when working with food.
"We date our foods, we rotate our stock as it's prepared each day and each night and as we cover it up each day and each night," he says.
So if you want to make sure tomorrow's fire stays in the sky and not in your stomach, you may want to take note of these tips.
Green says, "Make sure they're fresh, make sure they're wrapped and covered. Don't leave them uncovered and don't leave them out in the sun for too long. When in doubt, you want to check it out."
