There’s nothing like a great Aussie barbeque when it comes to good food, some beer, and time spent with friends and family. The only thing that could put a damper on the day is if somebody fell ill after eating your food.
It is important to keep certain food safety rules in mind when barbecuing and grilling food.
Preparing Your Produce
Some food items should be washed, and others shouldn’t. Always wash your fruits and vegetables before you prepare them. Wash them under running water and use your hands to lightly rub off any dirt. Dry your fruits and vegetables with a cloth or paper towel afterwards. Do not wash your meat, poultry, and seafood. Washing meat increases the risk of cross-contamination with your cooking surfaces, utensils, and other produce.
Next, remember to keep your foods separate. Keep meat, poultry, and seafood away from your fruits and vegetables. Use separate knives, utensils, and cutting boards when dealing with these ingredients.
Remember to keep your meat, poultry and seafood refrigerated until it is ready to be grilled. If you need to keep it outside next to the grill, keep it in a cooler at 4 degrees Celsius or lower.
Preparing Your Grill and Tools
Make sure the surface of the grill is clean before you use it. To be on the safe side, wipe down the grill with a wet paper towel.
Use separate tongs to put raw meat onto the grill and take the meat off the grill once it is cooked to reduce the transfer of bacteria. Do not use the same serving plates or trays that had raw meat on them for serving the cooked meat.
Grilling Meat and Fish
Your meat may have some dark sear marks, but that does not mean the meat is cooked correctly. Use a thermometer to check the internal temperature of your meat to ensure that it is cooked correctly.
As a rule, beef and pork should be cooked to 62 degrees Celsius, eggs and ground meat should be cooked to 71 degrees Celsius, chicken and turkey should be cooked to 74 degrees Celsius, and fish should be cooked to 62 degrees Celsius.
Grilling Fruits and Vegetables
Fruits and vegetables do not need to reach a specific temperature to be safe for consumption. Try to grill thicker cut or denser fruits and vegetables for longer than thinly sliced ones. For even cooking, chop them into smaller, even-sized pieces.
Good luck with your barbeque, and we hope you enjoy some great grilled food. You can take an online food safety supervisor course for more tips and information about food safety. The Australian Institute of Accreditation offers a variety of courses you can choose from.