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Health and safety recommendations for barbecuing

Here’s some health and safety recommendations for barbecuing.

  • Meats should always marinate in the refrigerator to avoid the proliferation of bacteria.
  • Always defrost meats in the refrigerator or in the microwave and cook at once.
  • Never defrost meat at room temperature which will promote the growth of bacteria.
  • The marinade used to flavour the raw meat must never be re-used, as is, on the cooked meat.
  • To use the same marinade for the cooked meat, boil it for 15-20 minutes to destroy any bacteria.
  • The marinade can be used to baste the meat while grilling. The heat from the barbecue will cook it and destroy any bacteria.
  • Avoid having raw meats come in contact with cooked meats to prevent cross-contamination.
  • When the meat is ready to come off the grill, always use a clean plate and not the one used for the raw meat or the marinade.
  • Always cook ground meat (hamburger) to well-done. This advice is not only valid for beef but also for any ground meats. The meat is ready when it is no longer pink.

Prepare thinner hamburger patties to facilitate the penetration of heat.

  • To eliminate e-coli bacteria, meat must reach an internal temperature of 70° C (160°F).
  • Never re-freeze thawed meat.
  • Throw out any meats that have been out for more than two hours at room temperature (the danger zone being between 4 and 60° C (39 to 140° F).
  • Remember to always keep cold foods cold, between 0° C and 4° C (32° F and 40° F), and hot foods hot, at an internal temperature of 60° C (140° F) or more.

Safety and barbecue

Propane gas, as an energy source, is both convenient and safe, provided some basic safety rules are observed. The following advices are given to you in view of preventing accidents. Following these will enable you to better enjoy the pleasures of cooking outdoors.

Safe firing procedures

  • Safe shut-off procedure
  • Maintenance throughout the year
  • Protection of cylinders against dust
  • Transportation of cylinders
  • Filling up of cylinder
  • Emergency response actions
  • Well-done Hamburgers

 Raw ground meat (beef, pork, lamb, veal) contains disease-causing bacteria such as escherichia coli, commonly called E. coli, which can cause food poisoning if the meat isn’t cooked through and through.

Source: Marche Extra

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