Keep friends, family and yourself safe during grilling season by following these food safe tips.
Use an instant-read thermometer to check if meat is finished rather than cutting into it as the natural juices will escape.
Cook food thoroughly — cooking times and temperatures vary for different meat and poultry.
Whole poultry should be fully cooked at 82°C (180°F), burgers at a minimum of 71°C (160°F) and beef, veal and lamb roasts and steaks can vary from 63°C (145°F) for medium-rare to 77°C (170°F) for well done.
When cooking in advance, divide large portions of food into small, shallow containers for refrigeration to ensure safe, rapid cooling.
Keep cold food cold and hot food hot until it's served. You can keep cooked meats hot by setting them to the side or upper tray of the barbecue grill.
The refrigerator should be set at 4°C (40°F) or colder and the freezer at -18°C (0°F) or colder.
THE CANADIAN PRESS