Tips and Tricks for BBQing Safely From a Foodie Who Works at Skagit County Public Health

Reading Time: 3 minutes

As a foodie working at the health department, you’ve got the best of both worlds—appreciating delicious food and promoting food safety. Here are some light-hearted tips tailored for a foodie like yourself:

Cleanliness: Remember, the only thing you want to spread at your BBQ is laughter, not bacteria. So, wash those hands and keep your kitchen or prep space sparkling clean that even Gordon Ramsay would appreciate.

Marinating: Treat your marinade like a VIP guest. Give it a luxurious stay in the fridge, away from the heat. After working its magic in the fridge, it’ll be ready to transform ordinary ingredients into taste sensations that would make any proteins wanna take a dip. Make sure you discard the marinade the meat was in or cook it on the stove and magically turn it into a sauce as the perfect accompaniment!

Thawing: Forget about thawing meat on the counter; that’s no place to vacation. Stick to the refrigerator or the microwave’s defrost setting, no passports required!

Storage: Keep your raw meats in their own VIP section of the fridge, far away from the ready-to-eat foods. They might get jealous. If so, remind them nobody wants food drama.

Cooking temperature: Get a food thermometer, your BBQ’s friendly sidekick. Use that trusty gadget to make sure your meat is hotter than a summer day but not so hot that it becomes a charcoal briquette.

Grill safety: Keep safety center stage while you orchestrate a symphony of sizzling flavors as the BBQ maestro. Don’t forget to keep your grill away from anything that can go up in flames faster than a firework. Safety first, fun second!

Serving: Keep your gloves handy for plating and handling foods that are ready-to-eat or finished cooking. Food should be a lovely display, but most importantly safely handled. Also, keep those perishables cool and those hot dishes hot.

Leftovers: As a foodie, you know the importance of savoring every morsel. If there are any leftovers (which is doubtful), make sure you give them a proper cool down in the fridge so you can transform them into culinary masterpieces and continue enjoying them the next day.

Need some inspiration for your next BBQ? Try this super simple watermelon salad!

1 brick of feta cheese, crumbled
salt and pepper
drizzle of olive oil
drizzle of balsamic reduction

Toss watermelon and feta, then dress with olive oil and salt and pepper. Dish it up on a platter and finish with a drizzle balsamic reduction. Serve chilled and enjoy the compliments!

Remember, food safety is important, but it doesn’t have to be boring. So, grill on, have a blast, and let the good times and delicious food roll at your summer BBQs! For more helpful information on food safety and handling, visit the CDC’s food safety page or Skagit County Public Health’s website.


Skagit Shellfish Harvesting: A Seasonal Reminder from Skagit County Public Health

Reading Time: 2 minutes

With the return of spring and daytime low tides, you might be venturing out to harvest shellfish from one of Skagit County’s many beaches. With the help of a diligent group of volunteer harvesters, Skagit County Public Health monitors samples of clams, oysters, and mussels for biotoxins, including the toxin that causes Paralytic Shellfish Poisoning (PSP). Skagit County Public Health works with the Washington State Department of Health to issue beach closures when toxin levels become elevated.

PSP is a serious illness caused by eating shellfish containing elevated levels of a naturally occurring microscopic organism. What begins as a tingling sensation in the lips and tongue can progress to a life-threatening paralysis of the respiratory system.

Before harvesting shellfish always check the current beach closures posted on the Shellfish Safety Map or the Marine Biotoxin Bulletin or by calling the Marine Biotoxin Hotline at 1-800-562-5632.

Samish Bay Seasonal Vibrio Advisory

The Department of Health has updated the Shellfish Safety Map to reflect the seasonal Vibrio Bacteria Advisory for recreational shellfish harvesting in Samish Bay from May 1- September 30, 2022. Vibrio is a bacteria naturally found in marine coastal waters, normally present in low numbers. When the weather warms up, these bacteria multiply rapidly so shellfish are more likely to be contaminated in the summer.

As a bacterium, vibrio can be removed from shellfish by using “Check, Chill, Cook”. Check the status of the waterbody, chill your harvested shellfish immediately, and cook shellfish to 145° F for 15 seconds.

Tips for Safe Shellfish Consumption

There are a variety of other bacterial and viral illnesses caused by consuming contaminated shellfish. Proper cooking of shellfish before eating is always advised. Eat only well-cooked shellfish, especially in summer months. Do not consider shellfish to be fully cooked when the shells just open — they need to cook longer to reach 145° F. For more information: How to handle store and cook shellfish

Safe Harvesting

  • Just before you leave, check for closures and advisories due to vibrio, biotoxins, and pollution at our Shellfish Safety Map, by contacting your local health department, or by calling our biotoxin hotline at 1-800-562-5632.
  • Harvest shellfish as soon as possible with the receding tide.
  • Don’t harvest shellfish that have been exposed to the sun for more than one hour.
  • Keep shellfish on ice immediately after harvesting.
  • Thoroughly cook shellfish- the internal temperature must reach 145 °F for 15 seconds. Thorough cooking destroys vibrio bacteria. Cooking does not destroy biotoxins.
  • If you need a refresher, here is a guide on shellfish identification.
  • More shellfish safety tips.

For questions about shellfish at beaches in Skagit County, please email Samantha Russell at srussell@co.skagit.wa.us or call 360-416-1500.