Food Safety Tips for Barbecuing - Transcript

BBQ Cook Out

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Ah yes, “King of the Grill”. But Your Majesty should remember that harmful bacteria that can make you sick are as much a threat outdoors as they are in the kitchen.

Don’t let uncooked foods cross-contaminate cooked foods: Don’t use the same plates or utensils for raw and cooked meat.

You can't tell if food is safely cooked by simply looking at it; colour is not a reliable way to tell if it’s done. Only by using a food thermometer and cooking to a safe internal temperature will you know that food has been cooked to a point where harmful bacteria have been killed.

Using a food thermometer can make you a better cook and safer….....

...because the thermometer helps you cook to a safe internal temperature, and it helps you to not overcook food.

And it’s easy!

Near the end of cooking, insert the thermometer probe into the thickest part of each piece of meat.

Cook raw hamburger patties to an internal temperature of seventy-one degrees Celsius.

Always start with a clean thermometer before inserting it into each piece of meat.

Whether meat is undercooked or cooked to the right temperature, you need to clean your thermometer probe with warm, soapy water before checking another piece of meat or re-checking the same piece of meat.

Make sure you use clean tongs after handling uncooked meat.

Raw chicken pieces must be cooked to a safe internal temperature of...

seventy-four degrees Celsius.

Raw meat sausages should be cooked to seventy-one degrees Celsius...

Raw hot dogs to seventy-four degrees Celsius.

Don’t leave food out in the sun. Keep it covered and chilled until it’s time to serve it.

Serve only what you’ll eat within the hour, and leave the rest in a cooler with plenty of ice packs or in the fridge.

It's always important to keep foods out of the danger zone, which is between four and sixty degrees Celsius.

Whether in the kitchen or at the grill, be “food safe”!

Remember these four food safety practices: “Clean”, “Separate”, “Cook”, and “Chill”.

For more information, visit foodsafety.gc.ca

A message from the Government of Canada