Shine Fm Blog

It's BBQ Season!!

Sizzling BBQ safety tips

With the warmer temps finally it’s barbecue season! All ready we had a few bbq’s at my house.!

Before you indulge, however, let's review some pre-grill strategies for food safety.

There are many simple ways to reduce the risk of foodborne illnesses, whether you're grilling for one or serving up a buffet for 30. For starters, keep raw meat, poultry, and seafood cold until you're ready to use them. Defrost them in the fridge or use the microwave, not on the kitchen counter.It's a good idea to marinate in the fridge, and if you want to reuse any marinade on cooked food, bring it to a boil first. (And no tasting the marinade once the meat goes in!) If you're partially precooking meat (for example, in the oven), make sure it goes on the grill immediately afterwards.Wash cutting boards, plates, and utensils that have come into contact with raw meat with hot, soapy water before using them for other foods. Or, buy another set and reserve one just for raw meat. After grilling, don't put cooked food back on the plate the raw food sat on or use the same utensils to pick it up.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. Ground meat (including hamburgers) should reach a temperature of 71°C (160°F), whole poultry, 85°C And finally, the cook's secret weapon against bacteria: handwashing. It may be simple, but it's mighty effective. Always wash your hands for at least 20 seconds using soap and warm water before and after touching food

Soo...what's on your BBQ tonight???