10 Tips for Safe Barbecuing

Barbecuing is a great way to cook food outdoors and enjoy the company of friends and family. But it’s important to remember that barbecuing can also be dangerous if you don’t take the proper precautions. Follow these 10 tips for safe barbecuing, and you’ll be able to enjoy your barbecue without worry.

Store perishable food in the fridge before serving

Why is it important to store perishable food in the fridge before serving?

Perishable food is food that can quickly spoil if not stored properly. This includes food such as meat, poultry, fish, dairy products, and eggs. When perishable food is left out at room temperature, bacteria can grow and multiply rapidly, making the food unsafe to eat. Storing perishable food in the fridge helps to slow down the growth of bacteria and keep the food safe to eat for longer.

How long can perishable food be stored in the fridge?

The length of time that perishable food can be stored in the fridge depends on the type of food. Generally, meat, poultry, and fish can be stored in the fridge for 1-2 days. Dairy products can be stored in the fridge for 3-5 days. Eggs can be stored in the fridge for up to 3 weeks.

Type of food	Storage time in the fridge
Meat, poultry, fish	1-2 days
Dairy products	3-5 days
Eggs	Up to 3 weeks

Tips for storing perishable food in the fridge

• Store perishable food in the coldest part of the fridge, which is usually the back or bottom.
• Do not overcrowd the fridge, as this can prevent air from circulating and cause food to spoil more quickly.
• Cover or wrap perishable food to prevent it from drying out or absorbing odors from other foods.
• Thaw frozen perishable food in the fridge, not at room temperature.
• Discard any perishable food that has spoiled, such as food that has an off odor, color, or texture.

Thaw all frozen meat

Why is it important to thaw frozen meat?

Frozen meat must be thawed before cooking to ensure that it cooks evenly and safely. Cooking frozen meat can result in uneven cooking, with the outside of the meat being cooked while the inside remains frozen or undercooked. This can increase the risk of foodborne illness.

How to thaw frozen meat

There are several safe ways to thaw frozen meat:

• In the refrigerator: This is the safest method of thawing meat, but it is also the slowest. Place the frozen meat in the refrigerator and allow it to thaw for several hours or overnight.
• In cold water: This method is faster than thawing in the refrigerator, but it is important to ensure that the meat is completely submerged in cold water. Place the frozen meat in a leak-proof bag and submerge it in cold water. Change the water every 30 minutes to keep it cold.
• In the microwave: This is the fastest method of thawing meat, but it is important to follow the manufacturer’s instructions carefully to avoid overcooking the meat. Place the frozen meat on a microwave-safe plate and cook on the defrost setting until thawed.

Thawing method	Time
In the refrigerator	Several hours or overnight
In cold water	30 minutes per pound
In the microwave	Follow manufacturer’s instructions

Tips for thawing frozen meat

• Do not thaw frozen meat at room temperature, as this can promote the growth of bacteria.
• Once meat is thawed, it should be cooked immediately or refrigerated for up to 2 days.
• Do not refreeze meat that has been thawed.

Wash your hands before touching raw food

Why is it important to wash your hands before touching raw food?

Washing your hands before touching raw food is important to prevent the spread of bacteria. Bacteria can be transferred from your hands to food, and then to your body when you eat the food. This can cause foodborne illness, which can lead to symptoms such as nausea, vomiting, diarrhea, and abdominal pain.

Some of the bacteria that can be transferred to food from your hands include:

• Salmonella
• E. coli
• Campylobacter
• Listeria

These bacteria can cause a variety of illnesses, including:

Bacteria	Illness
Salmonella	Salmonellosis
E. coli	E. coli infection
Campylobacter	Campylobacteriosis
Listeria	Listeriosis

How to wash your hands properly

To wash your hands properly, follow these steps:

1. Wet your hands with warm water.
2. Apply soap to your hands and rub them together to create a lather.
3. Scrub your hands for at least 20 seconds, making sure to wash all surfaces of your hands, including your palms, backs of your hands, between your fingers, and under your nails.
4. Rinse your hands thoroughly with warm water.
5. Dry your hands with a clean towel.

It is important to wash your hands before touching any food, but it is especially important to wash your hands before touching raw food. This will help to prevent the spread of bacteria and keep you and your family safe from foodborne illness.

When to wash your hands

In addition to washing your hands before touching raw food, you should also wash your hands:

• After using the bathroom
• After changing a diaper
• After blowing your nose, coughing, or sneezing
• After handling garbage
• After touching animals
• Before eating

By following these simple tips, you can help to prevent the spread of bacteria and keep yourself and your family healthy.

Get your barbecue temperature high enough before cooking

Why is it important to get your barbecue temperature high enough before cooking?

Getting your barbecue temperature high enough before cooking is important for several reasons. First, it helps to ensure that your food cooks evenly. When the barbecue is too cool, the food will cook slowly and unevenly, which can result in undercooked or overcooked food. Second, getting the barbecue temperature high enough helps to kill bacteria that may be present on the food. This is especially important for foods such as chicken and pork, which can harbor harmful bacteria such as Salmonella and E. coli.

How to get your barbecue temperature high enough

There are several ways to get your barbecue temperature high enough before cooking. One way is to use a charcoal chimney starter. A charcoal chimney starter is a cylindrical device that is filled with charcoal and then lit with a lighter or match. The hot air from the burning charcoal rises up through the chimney, heating the charcoal evenly and quickly. Once the charcoal is hot, it can be poured into the barbecue.

Another way to get your barbecue temperature high enough is to use a gas grill. Gas grills are typically equipped with a temperature gauge, which makes it easy to monitor the temperature of the grill. To get the grill temperature high enough, simply turn the gas on and adjust the heat setting to high.

Method	Time
Charcoal chimney starter	15-20 minutes
Gas grill	10-15 minutes

Tips for getting your barbecue temperature high enough

• Use a charcoal chimney starter or gas grill to get the barbecue temperature high enough quickly and evenly.
• Monitor the temperature of the barbecue using a temperature gauge.
• Do not add food to the barbecue until the temperature is high enough.

Ensure all meat is cooked through

Why is it important to ensure all meat is cooked through?

It is important to ensure that all meat is cooked through before eating to prevent foodborne illness. Foodborne illness is caused by eating food that is contaminated with bacteria, viruses, or parasites. Symptoms of foodborne illness can include nausea, vomiting, diarrhea, and abdominal pain. In some cases, foodborne illness can be serious and even life-threatening.

The most common types of foodborne illness are caused by bacteria, such as Salmonella, E. coli, and Campylobacter. These bacteria can be found in raw or undercooked meat, poultry, fish, and eggs. Cooking meat to a safe internal temperature kills these bacteria and prevents foodborne illness.

Bacteria	Food Sources	Symptoms
Salmonella	Raw or undercooked poultry, eggs, meat, and fish	Nausea, vomiting, diarrhea, abdominal pain, fever
E. coli	Raw or undercooked ground beef, unpasteurized milk, contaminated water	Nausea, vomiting, diarrhea, abdominal pain, fever
Campylobacter	Raw or undercooked poultry, meat, and unpasteurized milk	Nausea, vomiting, diarrhea, abdominal pain, fever

How to ensure all meat is cooked through

There are several ways to ensure that all meat is cooked through before eating. The most accurate way to check if meat is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the meat, making sure not to touch any bone. The meat is cooked through when the internal temperature reaches the safe minimum internal temperature for that type of meat.

You can also use the following visual cues to check if meat is cooked through:

• Poultry: The juices should run clear when the meat is pierced with a fork.
• Ground beef: The meat should be brown throughout, with no pink in the center.
• Pork: The meat should be cooked to an internal temperature of 145°F (63°C) and should be slightly pink in the center.
• Fish: The fish should be opaque and flake easily with a fork.

Tips for ensuring all meat is cooked through

• Use a meat thermometer to check the internal temperature of meat before eating.
• Cook meat to the safe minimum internal temperature for that type of meat.
• Do not eat raw or undercooked meat, poultry, fish, or eggs.
• Wash your hands, utensils, and surfaces that have come into contact with raw meat before and after handling cooked meat.
• Store cooked meat in the refrigerator or freezer to prevent bacteria from growing.

Avoid cross-contamination

What is cross-contamination?

Cross-contamination is the transfer of bacteria from one food to another. This can happen when raw meat, poultry, fish, or eggs come into contact with cooked food or other ready-to-eat foods. Cross-contamination can also occur when utensils, cutting boards, or other surfaces that have been used to handle raw meat are not properly cleaned before being used to handle cooked food.

Why is it important to avoid cross-contamination?

Cross-contamination can cause foodborne illness. Foodborne illness is caused by eating food that is contaminated with bacteria, viruses, or parasites. Symptoms of foodborne illness can include nausea, vomiting, diarrhea, and abdominal pain. In some cases, foodborne illness can be serious and even life-threatening.

How to avoid cross-contamination

There are several things you can do to avoid cross-contamination:* **Store raw meat, poultry, fish, and eggs separately from cooked food and other ready-to-eat foods.** This will help to prevent the transfer of bacteria from raw food to cooked food.* **Use separate cutting boards and utensils for raw meat, poultry, fish, and eggs.** This will help to prevent the transfer of bacteria from one food to another.* **Wash your hands thoroughly with soap and water after handling raw meat, poultry, fish, or eggs.** This will help to remove any bacteria that may have gotten on your hands.* **Clean and sanitize all surfaces that have come into contact with raw meat, poultry, fish, or eggs before using them to handle cooked food.** This will help to prevent the transfer of bacteria from raw food to cooked food.

Food	Safe storage method
Raw meat, poultry, fish, and eggs	Store in the refrigerator at 40°F or below.
Cooked food	Store in the refrigerator at 40°F or below or in the freezer at 0°F or below.

• Wash your hands thoroughly with soap and water before and after handling food.
• Use separate cutting boards and utensils for raw and cooked food.
• Cook food to the proper internal temperature to kill bacteria.
• Store food properly to prevent bacteria from growing.

Don’t leave food out for too long, or in direct sunlight

Keep food out of the sun

Don’t leave food out in direct sunlight – pick a shady spot or indoors for your buffet table. Food can spoil quickly in the sun, so it’s important to keep it cool. If you’re having a barbecue, make sure to keep the food in a cooler or in the refrigerator until you’re ready to serve it.

Don’t leave food out for more than two hours

Don’t leave food out for more than two hours. After two hours, bacteria can start to grow on the food, which can make you sick. If you’re not going to eat the food within two hours, put it in the refrigerator or freezer.

Food	Safe storage time at room temperature
Cooked meat, poultry, and fish	2 hours
Cooked rice and pasta	2 hours
Dairy products	2 hours
Eggs	2 hours
Fresh fruits and vegetables	1 hour

The safest option is often to throw away leftovers

The safest option is often to throw away leftovers. If you’re not sure whether or not food is safe to eat, it’s better to err on the side of caution and throw it away. Foodborne illness can be serious, so it’s not worth the risk of getting sick.

• If food has been left out at room temperature for more than two hours, throw it away.
• If food has been refrigerated for more than four days, throw it away.
• If food has been frozen for more than six months, throw it away.

Serve perishable food in batches

Spread out the serving

If you’re planning to serve food over the course of an afternoon, put salads, meats and other perishable foods out in batches in fresh bowls. This will help to prevent the food from spoiling and will also make it easier for guests to get what they want.

Food	Serving time
Salads	2-3 hours
Meats	1-2 hours
Other perishable foods	1-2 hours

Keep food fresh

Make sure to keep perishable food in the refrigerator or cooler until you’re ready to serve it. This will help to keep the food cold and prevent bacteria from growing.

• Keep salads in the refrigerator until you’re ready to serve them.
• Keep meats in the refrigerator or cooler until you’re ready to cook them.
• Keep other perishable foods in the refrigerator or cooler until you’re ready to serve them.