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:
- Defrost thoroughly.
- Cook small portions.
- Pre-cook chicken.
- Keep meat in the fridge until needed.
- Make sure that the meat is cooked
through.
- Control the heat to prevent burning.
- Keep cooked and uncooked meat completely
separate, and use separate utensils for cooked and raw
food.
- Serve meat immediately after cooking.
Salads:
- Keep covered and refrigerated.
- Minimise the use of "high risk" ingredients:
home-made mayonnaise, ham, shell-fish, eggs.
Hygiene:
- Have a bowl of warm, soapy water for hand
washing.
- Keep all utensils on a clean tray or
table.
- 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:
- Set the barbecue up on a level surface away
from plants, fences or flammable materials.
- Never pour petrol, meths or lighter fuel on
to the barbecue – use kindling and fire lighters if necessary.
- Keep a bucket of water handy.
- Avoid loose clothing.
- Make sure the fire is out when finished
with.
- Use a plant sprayer to douse flames from
dripping fat.
- Use long handled tools and thick oven gloves.
