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Summer is a great time to break out the barbecue and share a good food with family and friends. While hosting, don’t let food-borne illness ruin your fun and make your guests sick. The Regional Municipality of York offers tips to stay safe when grilling this season.
Keep it clean
· Use soap and warm water to wash your hands before and after handling food, as well as to wash any food preparation areas and tools that come in contact with food
· Clean your barbecue grill with a grill brush or stone
Separate it
· Never reuse plates or cutting boards that previously held raw food – always place cooked food on a clean plate
· Use three separate sets of utensils while barbecuing – one for raw meats, one for vegetables and non-meat items and one for cooked foods
· Never baste cooked food using marinades used on raw meat, seafood or poultry – set aside a portion of the marinade for basting cooked food before you marinate the raw food
· While grilling, use different brushes to marinate raw and cooked meats
Take its temperature
· Use a probe thermometer to check the internal temperature of your meats
· Hamburgers should be cooked to an internal temperature of 71ºC (160ºF) or higher; insert a meat thermometer through the side of the patty all the way to the middle
· Chicken, turkey and veggie burgers should be cooked to an internal temperature of 74ºC (165ºF) or higher
· Leftover cooked foods should be immediately refrigerated or kept hot at 60ºC (140ºF) or higher
Cool it
· Refrigerate leftover food within two hours and eat them within two days – your refrigerator temperature should stay at 4°C (40°F) or lower
People who may be experiencing a food-borne illness should seek medical attention. Common symptoms of food-borne illnesses include vomiting, diarrhea, nausea and fever.
For more information on this or any other health-related program, please contact York Region Health Connection at 1-800-361-5653 or TTY 1-866-252-9933 or visit york.ca/foodsafety
（The Regional Municipality of York） |
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