BARBEQUE SEASON IS HERE! Remember to practice food safety.
One of the great things about summer is pulling out the barbeque and cooking outside! Whether you are barbecuing at home, at a park, or campground, keep food safety and healthy eating in mind. There are simple ways you and your family and friends can prevent food-borne illness and eat well.
Remember these four food safety practices
Clean • Handwashing is one of the most important practices in keeping food safe.
• Start with clean utensils, cutting boards, and work surfaces.
Separate • Don’t let uncooked meat, poultry, or fish cross-contaminate other foods.
• Use different plates and utensils for raw and cooked meat, or wash these items in hot soapy water before serving.
Cook • You can’t tell if meat is safely cooked by simply looking at it (color is not a reliable way to tell if it’s done).
• The safest way to judge doneness and avoid overcooking is to use a food thermometer and cook to a safe internal temperature. Near the end of cooking, insert the thermometer probe into the thickest part of each piece of meat. Wash the thermometer probe in warm soapy water between temperature measurements.
Hamburger patties. Sausages made with ground beef or pork 71°C (160°F)
Chicken pieces. Ground chicken or turkey burgers.
Sausages made with ground chicken or turkey. Hot dogs 74°C (165°F)
Steaks Medium rare 63°C (145°F)
Medium 71°C (160°F)
Well done 77°C (170°F)
Chill • Serve food promptly or chill it in the fridge or cooler with plenty of ice packs.
• Keep foods out of the danger zone, which is between 4-60 °C (40-140°F). Keep hot foods hot and cold foods cold, in your kitchen or when you’re barbecuing.
What about cleaning your grill?
The Canadian Society of Otolaryngologists recommends throwing out wire BBQ brushes. There is a risk of the metal bristles coming off the brush and being swallowed with our food. They can then become imbedded in our throat. Instead, use a crumpled piece of tin foil to scrub the BBQ grill.