— Washing fresh fruits and vegetables will get rid of surface bacteria, which can include E. coli.
— Clean cutting boards, countertops and knives often to avoid the growth of bacteria.
— Wash hands to avoid cross-contamination between meat and other foods while prepping.
— If using a food thermometer to determine internal temperature for meat, ensure it's cleaned between uses.
— Use a separate cutting board for produce and meat.
— Prepare raw meat in a different area of the kitchen than raw fruits and vegetables.
— Ensure separate dishes are used for raw meat and cooked meat.
— Always use a food thermometer to determine if meat is cooked.
Use the Government of Canada's food safety guide on internal temperatures:
— Beef, veal and lamb cooked medium-rare 63 C (145 F) to well done 77 C (170 F)
— Pork should reach 71 C (160 F)
— Ground beef, veal, lamb and pork should reach 71 C (160 F)
— Poultry pieces should reach 74 C (165 F)
— Fish should reach 70 C (158 F)
— Keep salads, dressings, condiments for burgers and fruits chilled and covered during your barbecue.
— Put leftovers away within two hours and store them at a temperature lower than 4 C (40 C).