Safe Barbecuing

With the warmer weather coming in and summer fast approaching I thought I would share a few tips on safe barbecuing your food as food poisoning almost doubles during the summer months, and the most common cause for this is the undercooking of raw meat and the contamination of bacteria onto the food that we eat. So following a few simple steps can help keep us safe during the BBQ season.

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  • To Avoid cross-contamination it is best to store raw meat separately before cooking. It is also a good idea to wash your chopping boards after each different meat or take another board. Always remember to wash your hands thoroughly with soap and hot water and dry them before handling your food for the barbecue and after handling raw foods including meat,fish, eggs and vegetables to avoid cross-contamination.
  • Disposable BBQs take longer to heat up and to cook food. So its important to always check that your meat is cooked right through before serving.
  • Don’t wash raw chicken or other meat, it just splashes germs. Cooking will kill any bacteria present, including campylobacter. Also washing chicken, or other meats could spread dangerous bugs on to your hands, utensils and worktops by splashing water.
  • Pre-cook, it’s always a good idea to cook all chicken in the oven before giving it that finish on your barbecue for that special taste. This way can also be used for your sausages, burgers and kebabs to avoid undercooking.

  • Charred doesn’t mean cooked, cook your barbecue food thoroughly until you are sure that it is steaming hot and with no pink meat inside. Turning meat regularly and moving it around the barbecue will help to cook it evenly. Charred on the outside doesn’t always necessarily mean cooked on the inside so, it’s always safer to cut open and check your food before serving it. 

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