Barbecuing can present a special challenge with respect to food safety. Many of the activities are outdoors, occur during hot summer months, and involve inadequate hand-washing facilities. Even with these potential problems, ensuring that barbecue is safe to eat and to serve to others is very important.
These are some common food safety principles:
- Use a thermometer to ensure that cuts of meat reach the appropriate internal temperatures.
- Separate raw and cooked products so that cross contamination does not occur.
- Keep hot foods hot and cold foods cold.
- Wash hands thoroughly with soap and water.
- Immediately refrigerate leftovers.
More information/fact sheets from the US Department of Agriculture (USDA):