Barbecue Safety Tips

·        Wash hands before, during and after handling any food, especially raw meat and poultry

·        Pre-heat the barbecue before starting to cook and clean the grill well using a wire brush

·        Keep raw foods away from cooked foods and do not use the same plate or tray for uncooked and cooked meats

·        Keep meats, salad and perishable foods in the refridgerator until you are ready to use them

·        Use a meat thermometer to ensure that all meat and poultry has reached a safe internal cooking temperature

·        Clean all cooking and eating surfaces and utensils with warm water and soap followed by a mild bleach and water solution

Picnic Safety Tips

·        Pack perishable or potentially unsafe food in a cooler packed with ice or freezer packs. Cold drinks in cans or cartons also help to keep food cold.

·        Transport coolers in the passenger area of the vehicle, not in the hot trunk.

·        At the picnic, remove the cooler from your vehicle. Keep the covered cooler in the shade. Remove food just prior to serving and return perishable foods to the cooler as soon as possible.

·        Ensure that raw foods are cooked thoroughly. Burgers should be cooked until they are grey-brown in colour and the juices run clear. Chicken should be cooked until it is no longer pink and juices run clear. Steaks can be cooked rare, but be sure that the outside is seared.

·        Discard perishable leftovers at the end of the day.

Additional Food Safety Tips

·        Keep hot foods hot - above 60° C / 140° F

·        Keep cold foods cold - below 4° C / 40° F

·        Wash your hands often using soap and warm water, being sure to apply friction

·        Rinse and sanitize dish cloths often

Use one tablespoon of bleach in one gallon of water to create a solution to sanitize surfaces.

Call the inspection department at the Thunder Bay District Health Unit for more information about food safety. (807) 625-5930.