Planning a BBQ is more than the marinade.
While these gatherings are a Canadian Summer Signature, they can be hidden sources of foodborne illness, so, starting with the prep cook, it will be good to remember the 4 steps to food safety: Separate, Clean, Cook, Chill.
Separate: Keep raw and ready to eat ingredients apart.
Store raw meat cuts on a tray on the bottom of the refrigerator or in a separate cooler with ice packs.
Use separate plates and utensils for raw meat and prepared meat.
Throw out the marinades.
Clean: Cleanliness applies to surfaces and utensils, the washing of hands, fruits and veggies.
Cook: thoroughly at its proper temperature from start-to-finish.
Cook meat thoroughly from start to finish. “If it’s pink in the middle, put it back on the griddle.”
Chill: Beforehand until ready to use, then cool your leftovers quickly- followed by refrigeration.
For more information, please visit your health unit’s Food Safety Page.
By Rick Stow
