Below are some great food safety
tips courtesy of Health Canada -
Sante Canada
http://www.hc-sc.gc.ca/fn-an/securit/kitchen-cuisine/barbecue-eng.php
Food Safety Tips for Barbecuing
Many Canadians love to barbecue all year round, but especially when the weather starts to get warm. As with any type of cooking, it’s important to follow safe food handling guidelines to prevent harmful bacteria from spreading and causing foodborne illness.
At the store
When you’re at the grocery store, buy cold food at the end of your shopping. Make sure to keep raw meat separate from other products. You can put packages of raw meat in separate plastic bags to keep meat juices from leaking onto other foods. This helps avoid possible cross-contamination and prevents the spread of foodborne illness. Always refrigerate perishable foods within one to two hours, especially in warm weather.
Storing raw meat
In the refrigerator
At home, store raw meat in the refrigerator immediately after you return from the grocery store. Freeze raw poultry or ground beef that won’t be used within one to two days. Freeze other meats within four to five days.
Marinate meat in the refrigerator, not on the counter. Remember to set some marinade aside in the fridge if you want to use it later to baste meat or use it as a dipping sauce. Do not use leftover marinade from the raw food on the cooked food.
In the cooler
If you are storing your meat in a cooler before barbecuing, make sure that the cooler is kept cold with ice packs. Keep the cooler out of direct sunlight and avoid opening it too often, because it lets cold air out and warm air in. You may also want to use two coolers, one for drinks (as it may get opened more often) and another one for food.
Whether you are storing the meat in the refrigerator or a cooler, always remember to keep food out of the temperature danger zone of 4°C to 60°C (40°F to 140°F). Bacteria can grow in this temperature range. After only two hours in this range, your food can become dangerous.
Cross-contamination
To avoid potential cross-contamination and the spread of foodborne illness, follow the following steps:
- Make sure to keep raw meat away from other foods, including vegetables such as lettuce and tomatoes. You can do this by packing meats separately or by making sure they are wrapped separately, so that juices don’t leak out onto other foods.
- Wash your hands carefully with soap and warm water for at least 15- 20 seconds before and after handling raw meat.
- Clean all your cooking equipment, utensils and work surfaces, and then sanitize them with a mild bleach solution, in the following manner:
- Combine 5 mL (1 tsp) of bleach with 750 mL (3 cups) of water in a labelled spray bottle.
- Spray the bleach solution on the surface/utensil and let stand briefly.
- Rinse with lots of clean water and air dry (or use clean towels).
Thawing
Thawing should be done in the refrigerator. Sealed packages can be thawed in cold water. Microwave defrosting is acceptable if the food item is placed immediately on the grill. Meat should be completely thawed before grilling so that it cooks more evenly.
Cook thoroughly and use a digital food thermometer
Bacteria such as E. coli , Salmonella and Listeria can only be killed by heat. Raw meat must be cooked properly to a safe internal temperature (see chart below) to avoid foodborne illness. Colour alone is not a reliable indicator that meat is safe to eat. Meat can turn brown before all the bacteria are killed, so use a digital food thermometer to be sure.
To check the temperature of meat that you are cooking on the barbecue, take it off the grill and place it in a clean plate. Insert the digital food thermometer through the thickest part of the meat. For hamburgers, you should insert the digital food thermometer through the side of the patty, all the way to the middle. Make sure to check each piece of meat or patty because heat can be uneven.
Do not use the same plate or utensils for raw and cooked meat because cross-contamination can occur. Raw juices can spread bacteria to your safely-cooked food and cause foodborne illness.
Remember to always clean your digital food thermometer in warm, soapy water between temperature readings to avoid cross-contamination.
Internal Cooking Temperatures
You can’t tell by looking. Use a digital food thermometer to be sure!
| Food |
Temperature |
Beef, veal and lamb (pieces and whole cuts)
- Medium-rare
- Medium
- Well done
|
- 63°C (145°F)
- 71°C (160°F)
- 77°C (170°F)
|
| Pork (pieces and whole cuts) |
|
| Poultry (e.g. chicken, turkey, duck)
|
- 74°C (165°F)
- 85°C (185°F)
|
Ground meat and meat mixtures
(e.g. burgers, sausages, meatballs, meatloaf, casseroles)
- Beef, veal, lamb and pork
- Poultry
|
- 71°C (160°F)
- 74°C (165°F)
|
| Egg dishes |
|
Others
(e.g. hot dogs, stuffing, leftovers) |
|
Keep hot food hot
Remember to keep hot food hot until served. Keep cooked meats hot by setting them to the side of the grill, not directly over coals where they can overcook.
Serving food
Use a clean plate when taking food off the grill. Remember not to put cooked food on the same plate that held raw meat. This prevents it from being re-contaminated by raw juices.
Leftovers
Cool food by using shallow containers, so that it cools quickly. Discard any food left out for more than two hours. On hot summer days, don’t keep food at room temperature for more than one hour. Remember to keep food out of the temperature danger zone of 4°C to 60°C (40°F to 140°F). When in doubt, throw it out!
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