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Barbeque food safety: prepping, cooking and storing

Barbeque food safety: prepping, cooking and storing

Posted on Jun 05, 2023

Nothing puts a dampener on al fresco dining than a bout of salmonella brought on by an undercooked chicken skewer.Still, a summer full of barbeques can still safely be had by all, providing you take the right care preparing, cooking, eating and storing.

Prepping

Marinated foods should be kept in the fridge, not outdoors or on the kitchen worktop. Any leftover marinades shouldn’t be reused.Avoid cross-contamination by using separate utensils for cooking, plating and eating and using different chopping boards to prepare raw meat.

Wash fruit and vegetables under running water before cooking them, or serve them raw, to get rid of visible dirt and hidden germs. Don’t use washing up liquid as apart from tasting terrible it may not be safe for human consumption.

Cooking The threat of thunder and grumbling stomachs can lead to impatience in BBQ chefs, who run the risk of harming themselves and their guests if meat and fish is served undercooked.Poultry, pork, burgers, sausages, rolled joints of meat, kebabs and offal (if you’re really pushing the boat out) need to be cooked thoroughly at the right temperature depending on the volume of meat you’re dealing with.Shop bought meat will give you an indication on the label, while a butcher could advise if buying meat elsewhere.

Doing so will kill any harmful bacteria.Cutting into the meat and checking it is no longer pink, that the juices run clear, and it’s very hot throughout will help you tell if it’s well-cooked.Steak and other whole cuts of beef or lamb can be served rare, but still need to be sealed by cooking on a high heat on the outside to kill any surface bacteria.

In the unlikely event that a cooked sausage or burger is going spare, keep it hot by moving it to the outside of the grill so it can still be enjoyed hot without being burnt to a crisp.A cheat’s way to achieve full flame-grilled flavour in a short amount of time would be to cook your meat in the oven first and finish it off on the BBQ. You know the BBQ is hot enough when the coals are glowing red with a powdery grey surface.

Storing

Putting hot food in the fridge is another good way to contract food poisoning, as it doesn’t allow the food to cool evenly. Cold food needs to stay cold to prevent bacterial growth, whether this is in the fridge or a cool box with ice packs.Potentially risky food that’s been left in the “danger zone” temperature of 4 – 60 °C should be thrown away.

Hopefully you’re BBQ has been a success, and there won’t be any leftovers.


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