Before you brush basting sauce on sizzling steaks or chicken, brush up on the basics of safe grilling! Barbecues present special food safety concerns - marinades, eating outdoors, basting foods. Keep summer meals easy, breezy and healthy with these helpful grilling tips.
- After marinating meat, poultry or seafood, discard the marinade. This is easier to do if you marinate the food in a large re-sealable plastic food storage bag. Just throw out the bag.
- To use a marinade as a dipping or basting sauce, set aside a portion before adding raw food.
- Always wash hands thoroughly in hot, soapy water after handling raw meat, poultry or seafood.
- Let meat, poultry and seafood cook on the grill for at least 5 minutes after the last brush with a basting sauce. This prevents contamination since the basting brush was probably used on the food when it was raw.
- Discard any leftover basting sauce that has been in contact with raw meat, poultry or seafood.
- Test meat, poultry and seafood to ensure it's cooked. Check out the guidelines below
Grilled meat guidelines
|Type of Meat
|Beef, Veal, Pork & Lamb (Minced)
||No pink colour 71°C
|Beef, Veal & Lamb (Chops, Steaks)
||Medium rare 63°C
||No pink colour; clear juices
|Chicken or Turkey (Mince)
||No pink colour 75°C
|Chicken or Turkey (Whole or Pieces)
||No pink colour; clear juices 82°C
||Flake easily with a fork 65°C
- Use clean plates to transfer cooked food from grill to table. Never place cooked food on the same unwashed plate that held raw food.
- Eat grilled foods while they are hot. Keep food covered until ready to serve.
- Use separate serving utensils for meat and salads.
- Discard food after 1 hour in the sun.