— Use an instant-read thermometer to check if meat is finished rather than cutting into it as the natural juices will escape.
— Cook food thoroughly — cooking times and temperatures vary for different meat and poultry.
— Whole poultry should be fully cooked at 82 C (180 F), burgers at a minimum of 71 C (160 F) and beef, veal and lamb roasts and steaks can vary from 63 C (145 F) for medium-rare to 77 C (170 F) for well done.
— When cooking in advance, divide large portions of food into small, shallow containers for refrigeration to ensure safe, rapid cooling.
— Keep cold food cold and hot food hot until it's served. You can keep cooked meats hot by setting them to the side or upper tray of the barbecue grill.
— The refrigerator should be set at 4 C (40 F) or colder and the freezer at -18 C (0 F) or colder.
Source: Ontario.ca/safefoodfacts.Suggest a correction