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):

• Safe Food Handling
• Internal Cooking Temperatures
• Safe Minimum Cooking Temperatures
• Be Smart.  Keep Foods Apart.  Don’t Cross-Contaminate
• It it Done Yet?  Thermometer Placement & Temperatures