Grill Mates

Handle Meat with Care

• Always thaw frozen meats in the fridge or microwave, not on the counter. Thaw meats completely so they cook evenly.
• Don't re-freeze meats that have been thawed in the microwave (or under cold running water) because it increases the risk of bacterial contamination. If you don't plan to cook microwave-defrosted foods, discard.
• Always marinate foods in the refrigerator, not on the counter. After marinating raw meats, poultry or seafood, never reuse marinade as a sauce for cooked foods.
• Prevent raw meat, poultry, seafood and juices touching other foods, utensils, and surfaces during preparation.

• Wash hands, utensils, cutting surfaces, and counters with hot soapy water after contact with raw meat, poultry and seafood.
• Don't put cooked foods on the same plate or board that held raw food. Use a clean plate to transport cooked food from the BBQ to the table.


• Don't chop vegetables or salad ingredients on the same cutting board used to prepare raw meat or seafood unless you've thoroughly sanitized the board between uses.

Don't Get Burned

• Keep cooked meats hot by setting them on a grill rack to the side of heat source, not directly over heat (to avoid overcooking).
• When reheating cooked meats, cook to an internal temperature of 75°C or until steaming hot.
• Never eat anything that's been left outside on a hot day for more than an hour.

• BBQs radiate a lot of heat. Be sure to keep your BBQ at least ten feet from any combustible materials, including the house garage, deck rails, etc. Never use BBQ indoors or under a covered patio.
• It's a good idea to have a water spray handy so that you can damp down your BBQ if it gets a bit lively due to spitting fat etc.