The Canadian Partnership for Consumer Food Safety has four tips to keep your summer barbecue safe – clean, separate, cook and chill.
- Washing fresh fruits and vegetables will get rid of surface bacteria, which can include E. coli.
- Clean cutting boards, countertops and knives often to avoid the growth of bacteria.
- Wash hands to avoid cross-contamination between meat and other foods while prepping.
- If using a food thermometer to determine internal temperature for meat, ensure it’s cleaned between uses.
- Use a separate cutting board for produce and meat.
- Prepare raw meat in a different area of the kitchen than raw fruits and vegetables.
- Ensure separate dishes are used for raw meat and cooked meat.
- Always use a food thermometer to determine if meat is cooked.
Use the Government of Canada’s food safety guide on internal temperatures:
- Beef, veal and lamb cooked medium-rare 63 C (145 F) to well done 77 C (170 F)
- Pork should reach 71 C (160 F)
- Ground beef, veal, lamb and pork should reach 71 C (160 F)
- Poultry pieces should reach 74 C (165 F)
- Fish should reach 70 C (158 F)
- Keep salads, dressings, condiments for burgers and fruits chilled and covered during your barbecue.
- Put leftovers away within two hours and store them at a temperature lower than 4 C (40 C).
© The Canadian Press, 2014