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Home » Articles » BBQ Food Safety Tips  
Markham Stouffville Hospital
BBQ Food Safety Tips
Sat Jan 20, 2018

York Region reminds residents to BBQ with food safety in mind

Follow these simple tips to avoid food-borne illness and grill safely this summer!

NEWMARKET – When outdoor temperatures rise, so do incidences of food-borne illness. The Regional Municipality of York Public Health branch recommends the four simple steps of clean, separate, cook and chill to reduce the risk of food-borne illness and make your barbecue a safe event.

Clean: Wash hands and surfaces often and wash fruits and vegetables thoroughly

• Always wash hands with warm water and soap before and after handling food

• Wash and sanitize preparation areas including counter tops, utensils and any other items that come in contact with food using a mild bleach solution (e.g., 5 ml of household bleach per 1 litre of water) and rinse with clean water

• Wash all fresh fruits and vegetables thoroughly using cool, running tap water

Separate: Do not cross-contaminate

• Keep packages of raw meat, poultry and seafood separate from other food at all times

• Never reuse marinade that has been used to marinate raw meat to baste cooked food

• Place cooked food on a clean plate – never reuse plates or cutting boards that previously held raw food

Cook: Ensure food is cooked to a safe internal temperature

• Use a probe thermometer to check the internal temperature of food – it is the only way to know if food has reached the proper final cooking temperature

• Hamburgers made of ground beef, pork or lamb should be cooked to an internal temperature of 71ºC (160ºF) or higher

• Burgers made of ground chicken or turkey and vegetable-based burgers should be cooked to an internal temperature of 74ºC (165ºF) or higher

• Whole poultry should be cooked to an internal temperature of 85ºC (185ºF)

Chill: Refrigerate food promptly

• Keep hot food at 60°C (140°F) or hotter, and keep cold food at 4°C (40°F) or colder

• Promptly refrigerate or freeze meat after purchase

• Never thaw meat at room temperature; thaw meat in the refrigerator, under cold running water, or in the microwave

• Food thawed in the microwave should be cooked immediately after being thawed

• Refrigerate leftover food as soon as possible and use within 48 hours

• Perishable food left out for more than two hours should be discarded

Common symptoms of food-borne illnesses include vomiting, diarrhea, nausea and fever. Residents who believe they may be experiencing a food-borne illness should seek medical attention.

For more information on this or any other public health related program, please contact York Region Health Connection at 1-800-361-5653 or TTY 1-866-252-9933.

For more information on The Regional Municipality of York, please visit www.york.ca


Associated To: Regional Municipality of York

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