Safe Barbecuing Practices

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There’s more to Barbecue preperation than buying good meat

When it’s time to fire up the BBQ, keep these sanitary tips in mind before you toss another shrimp on the barbie

Barbecue season is upon us! Here are some helpful tips to ensure you have the best BBQ experience.

• Wash your hands with soap and warm water for at least 20 seconds before and after handling raw meat.
• Marinate meat in the refrigerator, not on the counter.
• Remember not to put cooked food on the same plate that held raw meat. This prevents it from being re-contaminated by raw juices.
• Raw meat should always be stored in a refrigerator or cooler at 4ºC (40ºF) or below.
• Wash the thermometer in hot, soapy water between temperature readings

Cooking Temperatures for Different Types of Meat

Not sure what temperatures you should be cooking your food at? Here’s a quick guide. Use a digital food thermometer to be sure!

• Food temperature for beef, veal and lamb (pieces and whole cuts) Medium-rare 63°C (145°F) Medium 71°C (160°F) Well done 77°C (170°F)
• Pork (pieces and whole cuts) 71°C (160°F)
• Poultry (e.g., chicken, turkey, duck) Pieces 74°C (165°F) Whole 85°C (185°F)
• Ground meat and meat mixtures (e.g., burgers, sausages, meatballs meatloaf, casseroles) Beef, veal, lamb and pork 71°C (160°F) Poultry 74°C (165°F) Egg dishes 74°C (165°F)

Originally published in Wellness Matters, Canada Wide Media’s quarterly newsletter on health and wellness.