Food Safety Tips for Barbecuing
Many Canadians love to barbecue all year round. It's important to follow safe food handling guidelines.
Store raw meat in the refrigerator immediately after you return from the butcher shop. Freeze raw poultry or ground beef that won't be used within one to two days. Freeze other raw meats if they won't be used within four to five days.
Marinate meat in the refrigerator. Don't use leftover marinade that has been in contact with raw meat on cooked food.
If you are storing your meat in a cooler before barbecuing, make sure that the cooler is kept cold with ice packs. Keep the cooler out of direct sunlight and avoid opening it too often. Ensure that your meat is well sealed.
To check the temperature of meat that you are cooking on the barbecue, take it off the grill and place it in a clean plate. Insert the digital food thermometer through the thickest part of the meat. For hamburgers, you should insert the digital food thermometer through the side of the patty, all the way to the middle.