As the weather forecast improves, Safefood is providing crucial advice to ensure your barbecues are safe, delicious, and enjoyable. Summer is synonymous with grilling, but food safety should always be a priority.
Top five BBQ food safety mistakes (and how to avoid them )
Dirty grill: Grease and food residue can harbour bacteria. Thoroughly clean your grill with a brush and hot, soapy water before use and after it has cooled down.
Leaving food in the sun: Perishable foods, salads, dips, and raw meat should be kept refrigerated until serving. Cooked leftovers should be refrigerated within two hours.
Cooking frozen meat: Always fully defrost meat and poultry in the refrigerator overnight before grilling to ensure even cooking.
Mixing raw and cooked meats: Use separate utensils, plates, and cutting boards for raw and cooked meat. Wash hands thoroughly before and after handling raw food.
Undercooking meat: Do not rely on appearance alone. Use a meat thermometer to ensure chicken, burgers, sausages, and kebabs reach an internal temperature of 75°C. Alternatively, ensure meat is piping hot throughout, with no pink meat remaining and juices running clear.
“Hosting a barbecue should be a relaxed and enjoyable experience,” says Trish Twohig, director of food safety at Safefood. “By following these food safety tips, you can protect your guests and ensure your barbecue is a success.”
For more information on cooking meat safely and using a meat thermometer, please visit safefood.net or follow Safefood on Facebook and Instagram.
