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Food safety tips for barbecuing
Nothing tastes quite as good as food cooked on the grill. But if you don't barbecue it correctly, you can increase your risk of catching food-borne bacteria that may be harmful. By following some simple rules of food safety, you can decrease that risk and enjoy the pleasures of summer.
- Wash your hands for at least 20 seconds with soap and warm water before you begin to prepare food. Be sure to wash your hands after you touch raw meat, poultry or seafood.
- Clean and sanitize all utensils and work surfaces with a mild bleaching (dish soap) solution (5 mL bleach per 750 mL water) before and after use.
- Keep raw foods away from cooked foods. Do not use the same plate or tray for raw and cooked meats. Use different utensils for raw and cooked foods.
- Keep meats, salads and perishable foods in the refrigerator until you are ready to use them. If you store your food in a cooler, pack the cooler with freezer packs to keep the temperature at or below 4° C (40° F). Keep the cooler lid closed as much as possible. Store your cooler in the shade, away from birds and animals.
- Pre-heat the BBQ before you start to cook. If you use a charcoal barbecue, use enough charcoal to cook everything and make sure it is glowing red before you start to cook.
- Use a food thermometer to make sure that food has reached a safe internal temperature. Follow the manufacturer's instructions on how to use the thermometer. Safe internal temperatures are found in the chart below:
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| Food |
Temperature |
| Beef, lamb steaks and roasts |
71°C (160°F) medium
77°C (170°F) well done |
| Ground beef, pork, veal and lamb; pork chops, ribs and roasts; egg dishes |
71°C (160°F) |
| Chicken and turkey breasts |
85°C (185°F) |
| Turkey and chicken (whole bird), chicken and turkey legs, thighs and wings |
85°C (185°F) |
| Ground chicken and turkey |
85°C (185°F) |
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