July 16, 2014 3:40 pm

Tips to keep your barbecue food safe

Clean, separate, cook and chill - four tips to keep your summer barbecue safe.

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The Canadian Partnership for Consumer Food Safety has four tips to keep your summer barbecue safe – clean, separate, cook and chill.

Clean

  • 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.

Separate

  • 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.

Cook

  • 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)

Chill

  • 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

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