megram - Index

megram - 55JulOttawa - Index

BBQ Safe
Food safety tips for the summer season
There’s nothing like
the sound, smell and
taste of a good barbecue.
To ensure that everybody
enjoys the fun, here
are some food safety tips
from the Canadian Food
Inspection Agency for
preparing, cooking, serving
and storing barbecued
foods safely:
Before you barbecue:
Clean and sanitize all
cooking equipment,utensils
and work surfaces with a
mild bleach solution before
you start and after preparing
food.
Wash your hands well
with soap and hot water
before preparing food,
when you switch from one
food to another, and after
you touch raw meat,poultry
or seafood.
Keep raw foods away
from cooked foods.
Keep meats, salads and
perishable foods in the
refrigerator until you are
ready to use them.
Cooking:
Pre-cook poultry if you
can.Then, put it on the barbecue
immediately. Use a
food thermometer to make
sure that food has reached a
safe internal temperature.
• Beef, lamb and veal steaks
and roasts:
• 71ºC (160ºF) medium
• 77ºC (170ºF) well done
Ground beef, pork, veal
ad lamb; pork chops, ribs
and roasts:
• 71ºC (160ºF)
Hot dogs
• 74ºC (165ºF)
• Chicken and turkey
pieces (and ground chicken
and turkey)
• 85ºC (185ºF)
After Cooking:
Put cooked food on a
clean plate or tray.Don’t use
leftover sauce or marinade
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July/August 2008 • 41 • Fifty-Five Plus Magazine
from the raw food on
cooked food.
Eat food as soon as it is
ready. If you must hold food
hot, make sure the temperature
stays at or above 60ºC
(140ºF). If food has been
held in the danger zone,
between 4ºC and 60ºC (40ºF
and 140ºF) for two hours or
longer, don’t keep it as leftovers.
For more information
on barbecuing and other
food safety issues, visit the
Canadian Food Inspection
Agency website at and click
on Consumer Centre.
Source: News Canada
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