Barbecue and Food Safety

BARBECUE AND FOOD SAFETY

It always pays for consumers to be aware that following a few simple safety precautions will help ensure that their outdoor cooking remains trouble-free and enjoyable.

Before using your BBQ for the first time each season, check it thoroughly to ensure that all hoses are clear and firmly attached and that there are no leaks or blockages.
Never use water to control grease flare-ups on gas barbecues.
Before having a propane cylinder filled, check it for dents, gouges or other signs of disrepair.
When having a cylinder filled, it is important to make sure that the cylinder is not overfilled.
Check and make sure all connections are tight BEFORE turning on the gas. Leaks can be detected by dabbing the connections with a solution of soapy water and turning on the gas momentarily. If bubbles occur, there is a leak and it must be fixed before the grill is used.
NEVER store spare propane cylinders indoors or near a barbecue, heat source or open flame.
Always set up BBQ's in an open area at least 10 feet from any house, shed, fence, tree or any other combustible material, such as leaves or brush. Be aware of the wind blowing sparks.
It's a good idea to keep a fire extinguisher within handy reach.
To prevent burns use long handled barbecue tools and/or flame retardant mitts.
Do not wear loose clothing and watch for dangling apron strings and shirt-tails.

Food Safety

Food for the BBQ should not sit out, unrefrigerated. Keep food cold in the fridge or in a cooler until it is ready to go on the grill.
Clean grills throughly EVERY time you barbeque. If food particles are left on the grill, bacteria can grow that will contaminate the next food cooked on the same grill. While the grill is still hot, use a heavy duty brush to remove any food particles left on the grill.
While different meats cook better at different temperatures, all meat should be cooked to an internal temperature of 74C (165F) or higher.
Wash hands before and after handling food and utensils that will be touching food. Clean hands are often our best protection against food-borne illnesses.
Never use the same dish for raw meat as for cooked. Make sure that the dish is throughly cleaned with soap and water before cooked meat is placed on it.
REMEMBER: No matter what you are preparing, safe food handling practices will enhance the flavor, and the experience.