Here are some essential food safety tips for barbecues this summer:
- always make sure that the meat (especially: chicken, pork, burgers, sausages and kebabs, etc) is fully cooked. This means cooked until steaming hot all the way through so that none of the meat is pink and any juices run clear
- do not start to cook too early, but wait until the charcoal is glowing red, with a powdery grey surface. If you don't you risk over-charring the outside of the meat while the inside is still raw
- if barbecuing lots of meat, consider cooking it in the oven first and then finished off (without delay) on the barbecue for added flavour
- wash your hands regularly and always after handling raw meat
- when reheating food on the barbecue, always make sure it's steaming hot all the way through before serving
- don't add sauce or marinade to cooked food if it has already been used with raw meat