Everybody loves a BBQ, especially Australians!
Please remember that there is always a risk of food illness if food isn’t handled and stored correctly. Outdoor cooking provides an even greater challenge, when you remove food from a clean kitchen and refrigeration. The risk of spoilage increases with warmer temperatures. Lack of proper cleaning facilities, including hand washing, adds to the concerns. Windborne contaminants, insects and animals also contribute to the risk.
Suggestions to keep your BBQ season fun, safe and healthy:
• Always keep meat, poultry, seafood, dairy and any other food that requires refrigeration in a fridge or iced cooler until just before cooking or eating.
• Refrigerate all salads, dips and other perishables, especially those made with mayonnaise, until just before serving. Return them to refrigeration a soon as you are done serving.
• Don’t let uncooked meat, poultry or seafood come in contact with other foods or common food surfaces.
• Keep them refrigerated in leak-proof containers to avoid contaminating other foods.
• Keep food covered to protect against windblown dirt, insects and animals.
• Make sure that food is cooked thoroughly. Heat meat to a minimum of 75°C, if you use a meat thermometer.
•Poultry should be cooked until the meat is all white, with no pink remaining. Meats should be cooked until the juices coming out of the meat are clear.
• Don’t use dirty or cracked eggs.
• All egg dishes must be fully cooked.
• Do not make or serve dishes that use raw eggs.
• Do not re-use plates or utensils that were used for raw meats, poultry or seafood.
• If in doubt, throw it out!
This is especially true of any perishable food that was without refrigeration for more than four hours