BBQs

Cooked temperatures

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Description

Meat, poultry, eggs and fishTemperature Beef, veal and lamb (pieces and whole cuts)

Medium-rare 63°C (145°F)

Medium 71°C (160°F)

Well done 77°C (170°F)

Pork (for example, ham, pork loin, ribs)Pork (pieces and whole cuts) 71°C (160°F)

Ground meat and meat mixtures (for example, burgers, sausages, meatballs, meatloaf and casseroles)

Beef, veal, lamb and pork 71°C (160°F)

Poultry (for example, chicken, turkey) 74°C (165°F) Mechanically tenderized beef (solid cut)Beef, veal 63°C (145°F)

Steak (turn over at least twice during cooking) 63°C (145°F)

Poultry (for example, chicken, turkey, duck) Pieces 74°C (165°F) Whole82°C (180°F) EggEgg dishes 74°C (165°F)

Seafood Fish 70°C (158°F)Shellfish (for example, shrimp, lobster, crab, scallops, clams, mussels and oysters) (Since it is difficult to use a food thermometer to check the temperature of shellfish, discard any that do not open when cooked.)74°C (165°F)

OthersOthers (for example, hot dogs, stuffing, leftovers) 74°C (165°F)

GameTemperature Chops, steaks and roasts (deer, elk, moose, caribou/reindeer, antelope and pronghorn) Well done74°C (165°F)

Ground meat Ground meat and meat mixtures 74°C (165°F) Ground venison and sausage74°C (165°F)

Small game Rabbit, muskrat, beaver, etc.74°C (165°F)Game birds/waterfowl (for example, wild turkey, duck, goose, partridge and pheasant)Whole82°C (180°F)Breasts and roasts74°C (165°F)Thighs, wings74°C (165°F)Stuffing (cooked alone or in bird)74°C (165°F)

Specifications

Avoiding cross-contamination

To avoid potential cross-contamination and the risk of foodborne illness, follow these steps:

  • make sure to keep raw meat away from other foods, including vegetables such as lettuce and tomatoes. You can do this by packing meats separately or by making sure they are wrapped separately, so that juices don't leak out onto other foods.
  • use separate utensils, cutting boards, dishes and other cooking equipment when handling raw and cooked meats.  For example, do not place cooked meat on the same plate used to bring the raw meat to the BBQ. Raw juices can spread bacteria to your safely-cooked food and cause foodborne illness.
  • wash your hands carefully with soap and warm water for at least 20 seconds before and after handling raw meat.
  • clean all your cooking equipment, utensils and work surfaces, and then sanitize them with a mild bleach solution, in the following manner:
    • combine 5 mL (1 tsp) of bleach with 750 mL (3 cups) of water in a labelled spray bottle.
    • spray the bleach solution on the surface/utensil and let stand briefly.
    • rinse with lots of clean water and air dry (or use clean towels).

Thawing

Plan ahead. Thawing of meats should be done in the refrigerator, not on the counter. Sealed packages can be thawed in cold water. Microwave defrosting is acceptable if the food item is placed immediately on the grill. Meat should be completely thawed before grilling so that it cooks more evenly.

Cook thoroughly and use a digital food thermometer

Bacteria such as E. coli, Salmonella and Campylobacter are killed by heat. Raw meat must be cooked properly to a safe internal temperature to avoid foodborne illness. Colour alone is not a reliable indicator that meat is safe to eat. Meat can turn brown before all the bacteria are killed, so use a digital food thermometer to be sure.

To check the temperature of meat that you are cooking on the barbecue, take it off the grill and place it in a clean plate. Insert the digital food thermometer through the thickest part of the meat.

For hamburgers, you should insert the digital food thermometer through the side of the patty, all the way to the middle. Make sure to check each piece of meat or patty because heat can be uneven.

Remember to always clean your digital food thermometer in warm, soapy water between temperature readings to avoid cross-contamination.

Leftovers

Cool food by using shallow containers, so that it cools quickly. Discard any food left out for more than two hours. On hot summer days, don't keep food at room temperature for more than one hour. Remember to keep food out of the temperature danger zone of 4°C to 60°C (40°F to 140°F). When in doubt, throw it out!