If you’re aiming to round off a sensational summer with a barbecue in the garden or park,
East Northamptonshire Council (ENC) and the Food Standard’s Agency (FSA) have served up some advice to help make it a sizzling and safe success.
Cases of food poisoning almost double during the summer, and research shows that the undercooking of raw meat and the contamination of bacteria onto the food we eat are among the main reasons.
So, if you want your barbecue to be remembered for the right reasons, follow the FSA’s advice on beating the barbecue bugs:
Avoid cross-contamination by storing raw meat separately before cooking, and use different utensils, plates and chopping boards for raw and cooked food.
Don’t wash raw chicken or other meat, it just splashes germs.
Pre-cook meat or poultry in the oven first and then finish it off on the barbecue for flavour.
Charred doesn’t mean cooked! Make sure that burgers, sausages, chicken and all meats are properly cooked by cutting into the meat and checking that it is steaming hot all the way through, that none of it is pink and that any juices run clear.
Disposable barbecues take longer so always check that your meat is cooked right through.
Steven North, Leader of East Northamptonshire Council, said: "Barbecues are fun, but food poisoning certainly isn’t! The FSA have some great tips on how to keep your family and friends safe this summer and throughout the year. Also, whether you buy your meat from the local butchers or supermarket, don’t forget to check the food hygiene rating."
The Food Hygiene Rating Scheme (FHRS) helps consumers choose where to eat out or shop for food by giving them information about the hygiene standards in food shops (and restaurants/takeaways). ENC works with the FSA to rate food businesses from 0-5. To check ratings, visit the food hygiene ratings page.