Food Safety Tips For Grilling

( NC)- When grilling, utilize the following suggestions from Health Canada to safely prepare, cook, serve and save hamburger:
Before cooking
Wash hands thoroughly, for a minimum of 20 seconds, with warm water and soap, before and after dealing with raw meat.
Clean and sanitize all utensils and work surface areas with soap and water after preparing each food item and prior to you move on to the next food. For included security, sterilize utensils and counter surfaces with a moderate bleach service of 5 ml (1 tsp) bleach to 750 mL (3 cups) of water.
Usage various utensils for raw and prepared meat or thoroughly clean them in between usages. This includes flipping spatulas, tongs, food thermometers, plates, trays, etc
. Make sure the gas barbecue is pre-heated prior to starting to prepare. If utilizing a charcoal barbecue, usage enough charcoal and make sure it is glowing red before starting to prepare.
Keep raw meat far from cooked meat; do not use the same plate to carry burgers to and from the barbecue. Keep salads and disposable foods in the refrigerator till you are ready to serve them. If food is being saved in a cooler, pack the cooler with ice or freezer packs. Keep lid closed as much as possible, store cooler in shade and far from birds and animals.
Throughout cooking
Use a food thermometer to guarantee that the hamburger has reached a safe internal temperature. All ground beef items ought to be prepared to 71 ° C( 160 ° F). Place a probe-type instant-read thermometer through the side of the beef patty till the pointer reaches the centre. Fork -design thermometers can be placed through the leading into the centre of the patty.
Decrease the heat of the gas barbecue or raise the height of the charcoal grill if food begins to burn during cooking, however make sure that right internal temperature level is still satisfied. Bear in mind that colour is not an indication that the patty is safe to consume.
After cooking
Keep serving bowls covered.
Put prepared food on a clean plate.
Consume food as quickly as it is ready.
Tidy and sterilize all utensils and work surfaces.
Shop leftovers within 2 hours in separate shallow, covered containers in the fridge and consume within 3 days. Reheat leftovers to 74 ° C (165 ° F), utilizing a food thermometer to inspect the temperature level.
To find out more on food safety, go to the Canadian Partnership for Consumer Food Safety Education Web site at