18 Jun 2019 Summer Safety for BBQs
With the weather now getting warmer, and the hours of daylight lasting longer, we can all agree that barbecue season is upon us.
And, while there is nothing more relaxing and rewarding than cooking food on a barbecue and relaxing in the warm summer evenings, Food Safety and Health and Safety must always remain at the very top of the agenda. It can be very easy to become complacent when enjoying the benefits of a barbecue, but it only takes a small lapse in concentration to bring about a nightmare scenario.
So, with that in mind, here are our top tips for safe barbecuing this summer.
1. Stay Away from Structures
Did you know that in the United States alone, fire departments visit over 10,000 [https://www.nfpa.org/Public-Education/By-topic/Top-causes-of-fire/Cooking/Grilling] home fires every year that have been caused by barbecues or outdoor grills? In total, this causes around $123 million of damage every year and is largely due to barbecues being placed too close to flammable structures. By keeping your grill in the open, there is less chance of anything catching fire.
2. Prepare the Food Properly
Food safety is absolutely essential when planning and cooking a barbecue. If you are dealing with the meat you must ensure that it is adequately thawed, is kept cool until it is required, and is only placed on the barbecue once the flames have died down properly. Make sure that you keep all cooked and uncooked foods apart, and never put cooked food on a plate that has already held raw meat. Remaining vigilant is absolutely key because a simple lack of concentration could ultimately cause people to become seriously ill.
3. Ensure all Food is Cooked Thoroughly
The chef is the master of the barbecue, and they hold a lot of power in their hands. Their primary role is to ensure that all food is cooked to a high standard that will not make guests ill, and that means guaranteeing that everything – but especially meat – is cooked thoroughly. If you are the cook then make sure all food is piping hot throughout, ensure there is no pink meat in the middle, and be certain that the juices run clear before serving. If you follow these simple rules, you will be far less likely to cook food that makes people ill.