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Friday, June 26, 2009

10 Food Safety Tips for having a BBQ

1. Defrost any frozen foods thoroughly before you cook them, or at least check that they are cooked right through before serving.

2. Don’t place or prepare raw meat next to cooked or partially cooked meat or other ready-to-eat foods.

3. Use a meat thermometer to check meat is cooked. If you don’t have one, cook minced meat burgers and sausages thoroughly (right through to the centre) and cook poultry until the juices run clear.

4. Turn the food regularly so it cooks evenly.

5. If you’re expecting lots of guests, consider cooking the food in a conventional oven first then finishing it off on the barbecue.

6. Before you serve it, ensure the centre of the meat is piping hot – don’t assume that if it’s charred on the outside it will be cooked thoroughly on the inside.

7. Keep raw and cooked meat and poultry separate on the grill.

8. Don’t use the same plate to transport raw and cooked foods.

9. It’s OK to leave cooked meat for a short time on a corner of the barbecue or covered on a plate for late arrivals; just ensure it’s protected from flies.

10. Handle food with tongs or other equipment, and use separate equipment to handle raw and cooked meats.

1 comment:

janis said...

i haven't had bbq for a looong time. i agree... these food safety tips should be followed. some people still don't know about proper food hygiene

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