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BBQ Food Hygiene Tips
Follow these basic food hygiene tips for a common sense attitude to cleanliness and there's no need to get paranoid. It’s these simple and practical rules below that will ensure that you have a healthy BBQ cookout.
Wash hands and surfaces often.
For twenty seconds before and after handling meat, wash both your hands and any surfaces such as chopping boards. Use chopping boards that are both dishwasher safe and the right size that way you always get your board hygienically clean.
Keep raw and cooked food separate.
If a plate or board has had raw meat on it then always wash it thoroughly before using it for cooked meat.
Refrigerate promptly
Warm temperatures between 20°C - 40°C provide an ideal breading ground for bacteria so chilling food quickly is important but not before it has cooled significantly otherwise all you will succeed in doing is breaking the glass shelves in your refrigerator.
Do not cover (e.g. with stretch wrap)
Covering food that has not properly cooled makes for a moist environment – ideal for those little bugs to grow in.
Follow these 4 basic hygiene rules and food poisoning should be a thing of the past
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