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Safety

Barbecues

Barbecue food is often prepared by people who are not regular cooks. The food prepared is usually meat and often large quantities are needed. Following this advice should enable all the food served to be safe to eat.

Meat:

1. Defrost thoroughly.
2. Cook small portions.
3. Pre-cook chicken.
4. Keep meat in the fridge until needed.
5. Make sure that the meat is cooked through.
6. Control the heat to prevent burning.
7. Keep cooked and uncooked meat completely separate, and use separate utensils for cooked and raw food.
8. Serve meat immediately after cooking.

Salads:

1. Keep covered and refrigerated.
2. Minimise the use of "high risk" ingredients: home-made mayonnaise, ham, shell-fish, eggs.

Hygiene:

1. Have a bowl of warm, soapy water for hand washing.
2. Keep all utensils on a clean tray or table.
3. Make sure the cook wears an apron and uses clean towels.

Safety is another important consideration when barbecuing. You should take the following sensible precautions:

1. Set the barbecue up on a level surface away from plants, fences or flammable materials.
2. Never pour petrol, meths or lighter fuel on to the barbecue – use kindling and fire lighters if necessary.
3. Keep a bucket of water handy.
4. Avoid loose clothing.
5. Make sure the fire is out when finished with.
6. Use a plant sprayer to douse flames from dripping fat.
7. Use long handled tools and thick oven gloves.  

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