Barbeque Safely

Every summer around 40% of the UK’s population bring out their barbecues.  Food poisoning risks increase as germs on food or carried by insects, dirty hands or cooking equipment, can flourish on warm, balmy days!

BE A SAFE COOK

• Site the BBQ in a sheltered level site away from anything that may catch fire
• Treat lighter fuel, matches and hot coals with care
• Do not attempt to light it with petrol or paraffin
• Keep children and pets away from lighted coals
• Keep a bucket of water nearby – just in case – be organised
• Use long handled tongs to move food over the coals
• Beware of burns

REMEMBER

• Defrost frozen meats and poultry fully before cooking
• If possible pre-cook poultry in the oven then barbecue it immediately to get that ‘barbie’ flavour
• Light the barbecue well in advance and only start to cook when the charcoal is glowing red, with a powdery grey surface.
• Keep meat, salads and other perishable foods in the fridge until you are ready to cook them, or in a cool box with ice packs.
• Keep raw and cooked foods separate
• Use separate utensils for raw and cooked foods
• Cover all food to protect it from insects and dust
• Be a clean cook – wash hands before cooking
• Wash salads and vegetables thoroughly
• Make sure tongs, skewers, forks and other cooking equipment are spotlessly clean.

ALWAYS

Thoroughly cook poultry and chopped or minced meat products e.g. sausages, burgers, nuggets, kebab-sticks, meatballs etc.  
Check that they are cooked through to the centre and that:

• the juices run clear
• the food is piping hot all the way through
• none of the meat is pink  

DO NOT

• Overload the barbecue with food.
• Assume that if meat is charred on the outside that it will be cooked properly on the inside.
• Barbecue large pieces of chicken
• Add sauce or marinade to cooked food if it has already been used with raw meat.
• Eat barbecued minced meat products rare.

HAPPY BARBECUING!