As we enter the summer season, Western Health would like to remind the public to follow careful preparation to prevent foodborne illness when barbecuing, picnicking, camping or outdoor snacking. Practising good food safety will ensure that you, your family and friends enjoy the summer without any unnecessary food related illnesses.
“People look forward to enjoying the barbecue season but at times forget to practice good food safety when doing so”, said Dr. Greg Mercer, Western Health’s Medical Officer of Health and Vice President of Health Protection. “It is so important to remember the simple steps to follow.”
Dr. Mercer recommends that people keep the following steps in mind:
- Wash your hands. Hand washing is the number one way from preventing the spread of any infection.
- Perishable items such as meats, poultry, dairy products, salads and eggs should be kept cold until they're ready to be used.
- If food is being stored in a cooler, pack the cooler with ice or freezer packs, and keep the lid closed as much as possible.
- Coolers should be kept out of the sun.
- Pre-heat the barbecue before you start to cook.
- Always use separate plates and utensils for raw and cooked meat.
- Ensure meats, poultry, and seafood are thoroughly cooked before eating - ground beef should be thoroughly cooked until it is brown and no pink remains. Use a meat thermometer to ensure all meat and poultry has reached a safe internal temperature:
Fish to 63°C, Beef and pork to 71° C, and Poultry to 85° C
- Clean all utensils and work surfaces that have come into contact with raw food. If running water is not available use disposable, wet towelettes. An alcohol-based sanitizer is also a good alternative.
9. Leftovers should be refrigerated within two hours of serving.
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For more information, Please contact:
Heidi Staeben-Simmons Director of Communications,
Western Health, 709-637-5252
Backgrounder:
Your Barbecue Food Safety Checklist
1. Get off to a CLEAN start!
- Handwashing is one of the best ways to prevent the spread of foodborne illness. Have you washed your hands for at least 20 seconds with soap and warm water before and after handling food? Wash again when you switch from one food to another.
Are your countertops and utensils clean and sanitized? Sanitizing reduces bacteria and can prevent foodborne illness.
BLEACH SANITIZER
- Combine 5 mL (1 tsp) of bleach with 750 mL (3 cups) of water in a labelled spray bottle.
- After cleaning, spray sanitizer on the surface/utensil and let stand briefly.
Rinse with lots of clean water, and air dry (or use clean towels).
- Keep food cool at or below 4ºC (40ºF). It’s best to keep perishable food in the fridge or cooler until you are ready to cook it or eat it. Bacteria can grow and "spoil" food left in the temperature danger zone (4º to 60ºC/40º to 140ºF) for more than two hours. On a hot summer day, consider decreasing this to one hour or less.
- Keep the cooler cool. Pack the cooler with freezer packs to keep the temperature at or below 4ºC (40ºF). Keep the cooler away from direct sunlight.
3. COOK safely!
- Have a digital food thermometer handy. Prevent foodborne illness by cooking food to a safe internal temperature. Food safety experts say food thermometers are the only way to cook foods safely without overcooking!
- Keep hot food hot at or above 60ºC (140ºF) to prevent the growth of bacteria and reduce the chance of foodborne illness.
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When is my food ready to eat?
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Food
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Temperature
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fully cooked and ready-to-eat meats (e.g. ham)
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You can eat it cold or you can heat it.
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beef and veal steaks and roasts
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63°C (145°F) medium-rare
71°C (160°F) medium
77°C (170°F) well done
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pork chops, ribs, roasts;
ground beef, ground pork and ground veal (including sausages)
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71°C (160°F)
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stuffing and casseroles, hot dogs, leftovers, egg dishes;
ground chicken and ground turkey (including sausages)
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74°C (165°F)
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chicken and turkey breasts, legs, thighs and wings
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74°C (165°F)
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chicken and turkey, whole bird
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85°C (185°F)
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4. SEPARATE raw and cooked food!
- Raw food can cross-contaminate cooked food and cause foodborne illness. Keep raw and cooked food separate and covered.
- Have clean plates and cooking utensils ready. Never use the same plate, tray or utensils for raw and cooked food. Raw meat juices can spread bacteria to your safely cooked food and cause foodborne illness!