Heat up the BBQ!

As the summer months begin to heat up, so does barbeque season! But before you indulge, a few grilling-safety reminders will help to protect you, your family and friends. After all, food poisoning isn’t something you want to be serving your guests along with a salad this summer.

There are many simple ways to reduce the risk of food-borne illnesses. The danger comes from bacteria such as, E.coli, salmonella, and other transferable germs on raw meats. First off, don’t judge how “done” meat is by the colour of its surface or juices. The only reliable method is to insert a meat thermometer into the centre.

Type of Meat – Temperature to Cook at

Beef & Lamb
Medium rare – 130 to 135°F   (54 to 57°C) 
Medium – 140 to 145°F   (60 to 63°C)
Medium well – 150 to 155°F   (65.5 to 68°C)
Well done – 160°F   (71°C)
Ground meat (hamburgers) – 160°F   (71°C)
Hot dogs – 140°F  (60°C)
Chicken and Turkey – 165°F  (74°C)
Chops medium – 140 to 145°F  (60 to 63°C)
Chops well done – 160°F   (71°C)
Ham – 160°F   (71°C)
Fish – 145°F   (63°C)
Tuna – 125°F  (52°C)

After grilling, don’t put cooked food back on the plate that the raw food sat on, or use the same utensils to pick it up. A great way to protect yourself and your guests against bacteria is to wash your hands for at least 20 seconds using soap and warm water, before and after touching the food. Now you have the grilling smarts to avoid an upset stomach all throughout the barbeque season!