Summer barbecue safety
Summer brings barbecue season -- but also an increase in food poisoning and the risk of fire hazards. Here are some tips on staying safe during the grilling season.
- Before use, check barbecues for any cracks in hoses, leaks, rusting or loose connections.
- Clear burners and openings of any debris or rust.
- Use in a well-ventilated area, away from other flammables.
- Open lid on a propane gas barbecue before lighting to prevent gas buildup.
- Keep children and pets away.
- Never leave a lit barbecue unattended.
- Use tongs with long handles to avoid burns.
- Wash your hands thoroughly with soap and water before handling any food.
- Clean and sanitize plates, utensils and work surfaces before and after use.
- Raw food can transfer bacteria to cooked food on contact. Place raw and cooked food in separate containers.
- Use separate cutting and serving utensils for raw and cooked food.
- Ensure meat is properly cooked. Undercooked meat may contain bacteria that could cause food poisoning.
- Use a meat thermometer to check that all meats reach a safe internal temperature.
- For ground beef burger, cook to a safe internal temperature of 71 C.
- For chicken pieces, cook to at least 74 C.
- Got leftovers? Cool food using shallow containers then refrigerate.