Barbecue Safety

Inspecting Your Barbecue

Spending some time inspecting your barbecue or grill will ensure that you'll have a cleaner, safer running barbecue that cooks food more evenly. You should make a point of doing this every time you change a propane tank as well.

1. Spray soapy water on the connections, and supply lines. If you see bubbles, turn off the tank, and try re-connecting. If it still bubbles, then gas is still leaking. Shut off the tank and get the leaky part replaced.
2. Remove the grates or lava rocks, and check out the burner. If it looks good visually, then fire it up and make sure that you have an even flame throughout. If not, then replace it. Most burners only last 1 or 2 seasons, depending on how much you use your barbecue.
3. Don't forget to check and clean out the venturi tubes that deliver the gas to the burner. If they get plugged up, the gas will get diverted elsewhere, and could pose a hazard.

Barbecue Safety Tips

• Make sure that the barbecue is at least 5 feet (1.5 meters), or better yet 10 feet (3 meters) from the house, or any other material that could catch fire.
• Only open your propane tank a quarter to one-half turn. That's all the gas your barbecue needs to operate, and if you have a problem, then it's much easier to shut off.
• Always open the barbecue lid before you light it. If it doesn't fire up the first time you try it, then shut it down, and try it again in about 5 minutes.
• From the time you light the barbecue, till you're finished cooking, stay with your fire. Accidents can happen when you leave a barbecue unattended.
• When you're finished barbecuing, always make sure that you not only shut off the barbecue, but shut off the propane tank as well.
• Always store propane tanks outside, in a well-ventilated area.

Food Safety Tips For Barbecuing

Before cooking

• Wash hands thoroughly, for at least 20 seconds, with warm water and soap, before and after handling raw meat.
• Clean and sanitize all utensils and work surfaces with soap and water after preparing each food item and before you move on to the next food.
• Use different utensils for raw and cooked meat or thoroughly wash them between uses. This includes flipping spatulas, tongs, food thermometers, plates, trays, etc.
• Ensure the gas barbecue is pre-heated before starting to cook. If using a charcoal barbecue, use enough charcoal and make sure it is glowing red before starting to cook.
• Keep raw meat away from cooked meat; do not use the same plate to carry burgers to and from the barbecue. Keep salads and perishable foods in the refrigerator until you are ready to serve them. If food is being stored in a cooler, pack the cooler with ice or freezer packs. Keep lid closed as much as possible, store cooler in shade and away from birds and animals.

During cooking

• Use a food thermometer to ensure that the hamburger has reached a safe internal temperature.
• Reduce the heat of the gas barbecue or raise the height of the charcoal grill if food starts to burn during cooking, but ensure that correct internal temperature is still met.

After cooking

• Keep serving bowls covered.
• Put cooked food on a clean plate.
• Eat food as soon as it is ready.
• Clean and sanitize all utensils and work surfaces.
• Store leftovers within 2 hours in separate shallow, covered containers in the refrigerator and eat within 3 days. Reheat leftovers to 74°C (165°F), using a food thermometer to check the temperature.

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