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Consumer Q's for May 10, 2007

Contact:  Teresa Jenkins
(404) 656-3645
1-800-282-5852

 

CONSUMER Q’s

Prepared by the Georgia Department of Agriculture, Office of Public Affairs
Tommy Irvin, Commissioner
Call Consumer Q’s Hotline at 1-800-282-5852

Consumer Alert/Recall:  Battat Inc. Recalls Parents® Magazine Toy Cell Phones for Choking Hazard

The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product.  Consumers should stop using recalled products immediately unless otherwise instructed.   Name of product:   Parents® Magazine Record-A-Voice Toy Cell Phones; Units:   About 300,000; Manufacturer:   Battat Inc., of Plattsburgh, N.Y.; Hazard:   The metal pin inside the hinge of the cell phone flip-top can fall out, posing a choking hazard to young children.  Incidents/Injuries:   The firm has received 54 reports of the metal pin falling out of the hinge.   In two cases, consumers reported finding the pin inside a child’s mouth, with one child receiving a cut in the mouth.  Description:   The toy cell phone plays different songs, sound effects and user recorded messages.   They were sold in polka dot, swirl, floral and stripe patterns, and the Parents® logo is visible inside the flip-top and on the battery compartment cover.   Only items bearing date codes 090106 through 101206 are involved in this recall.   The date code can be located on the bottom of the product packaging and in the battery compartment.  Sold by:   Target stores nationwide from September 2006 to January 2007 for about $8.  Manufactured in: China; Remedy:   Consumers should take these toy cell phones away from young children immediately and contact Battat to receive a replacement product or refund.  Consumer Contact:   For additional information, call Battat, Inc. at (800) 247-6144 between 9 a.m. and 5 p.m. ET Monday through Friday, or e-mail the firm at cellrecall@battatco.com

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How do you prepare to cook your food outside?

There are basically two kinds of grills; the gas or electric grill and the charcoal grill.  The gas or electric grill takes little preparation. Follow manufacturer's directions for igniting or preheating a gas or electric outdoor cooker.  The charcoal grill takes longer to prepare for cooking than the gas or electric grill.  There are two types of cooking on the grill; the direct-heat method and the indirect-heat method.

The direct-heat method implies you are cooking food over the top of the coals.   Remove grill lid and cooking rack.   Open all vents.   Mound 40 to 50 charcoal briquettes in center of bottom rack.   Use only APPROVED FIRE STARTERS--never use gasoline, for example.  Burn briquettes until they are ashy gray.   This takes about 20-30 minutes.   Spread the coals evenly over the bottom rack.   Position the CLEAN cooking rack on the grill.   If the cooking rack has food and grease build-up, use a grill brush to clean the surface.

The indirect-heat method implies that food is not cooked directly over the coals.   Heat charcoals using directions given for direct-heat method except place the mound of charcoals to one side of the grill.   Place a drip pan directly under where the food will cook. When coals are hot, arrange coals to one side of drip pan or for a hotter fire, place coals around the drip pan.

USE PRECAUTIONS WHENEVER USING FIRE TO COOK - Place the grill in well-lit, well ventilated areas away from trees, shrubs and buildings.   Keep children and pets away from the fire.   Have a squirt bottle of water nearby to control flare-ups.

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Do frozen steaks and roasts need to be thawed before grilling?

Frozen roasts and steaks can be grilling but the meat will be somewhat drier.  For best results, thaw roasts and steaks before cooking.  Always thaw meat under refrigeration, never at room temperature.  To reduce the loss of moisture when grilling, turn steaks and chops with tongs rather than using a fork and never press hamburger patties on the grill while cooking.  Basting meat cuts during cooking greatly reduces the amount of surface moisture lost and allows you to add a flavoring spice to the meat.  Use salt sparingly during cooking, because salt draws the moisture out of the meat.  Basting also improves the color and yield of grilled meat.

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How can I make sure that the meat I cook on the grill is done?

The only sure way to determine when meat is done is to use a meat thermometer.  To check the temperature, insert the tip of the thermometer into the center of the thickest part of the cut without touching a fat pocket or bone.  Whole poultry should be cooked to an internal temperature of 180 degrees F.  The temperature should be checked in the thickest part of the thigh.  For poultry parts, the thickest part of the meat should reach 180 degrees F for dark meat and 170 degrees F for white meat.  Whole pork cuts such as hams, shoulders and butts should be cooked to an internal temperature of 165 degrees F.  Cured pork chops or ham steaks need to cook to only 145 degrees F because they have been cooked during processing.

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Before barbecuing a whole pig should the skin be removed first?

When cooking whole hogs, pigs or pork sides, it is recommended that the skin and fat be left intact.  This will reduce shrink and increase heat penetration during cooking.  The fat and skin can easily be removed before the meat is served.  The skin can also be served as a side dish.

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Can you give me examples of food safety precautions that should be taken when preparing foods to cook on the grill?

Wash hands before and after preparing foods.

Thaw foods in the refrigerator or in the microwave oven.   Note:   If the microwave is used for thawing, the meat must be cooked immediately after thawing.

Do not place cooked food on plates that were used to prepare or carry raw meats.

Marinate meat in the refrigerator, NOT at room temperature.

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If you have questions, or problems with services or products regulated by the Georgia Department of Agriculture you may write Consumer Services, 19 Martin Luther King Drive, Room 224, Atlanta, Georgia 30334 or contact us at 404.656.3645 (Atlanta) or toll-free, 1-800.282.5852 (statewide).