Food Safety Tips For Barbecuing
Contributed by: News Canada
(NC) - There's nothing like the sound, smell and taste of a good barbecue. To ensure that everybody enjoys the fun, here are some food safety tips from the Canadian Food Inspection Agency for preparing, cooking, serving and storing barbecued foods safely:
Before You Barbecue
Clean and sanitize all cooking equipment, utensils and work surfaces with a mild bleach solution before you start and after you finish preparing food.
Wash your hands well with soap and hot water before preparing food, when you switch from one food to another, and after you touch raw meat, poultry or seafood.
Keep raw foods away from cooked foods.
Keep meats, salads and perishable foods in the refrigerator until you are ready to use them.
Pre-cook poultry if you can. Then put it on the barbecue immediately. Use a food thermometer to make sure that food has reached a safe internal temperature.
Beef, lamb and veal steaks and roasts:
71 C (160 F) medium
77 C (170 F) well done
Ground beef, pork, veal ad lamb; pork chops, ribs and roasts:
71 C (160 F)
74 C (165 F)
Chicken and turkey pieces (and ground chicken and turkey)
85 C (185 F)
Put cooked food on a clean plate or tray. Don't use leftover sauce or marinade from the raw food on cooked food.
Eat food as soon as it is ready. If you must hold food hot make sure the temperature stays at or above 60 C (140 F). If food has been held in the danger zone, between 4 C to 60 C (40 F to 140 F) for 2 hours or longer don't keep it as leftovers.