The barbecue season

As we move towards a hotter time of year, with sunny days and warm evenings, it is only natural that people want to enjoy a barbecue. Unfortunately, the risk of food poisoning increases at hotter times of the year.

However, by bearing the following advice in mind, the risk will be reduced significantly!

When out shopping… Ensure that you pick your frozen items last when shopping.

On the way home… It may be useful to take a cool bag and some ice packs with you for the frozen food.

Once home… Put the meat, chicken and fish in the refrigerator/freezer as quickly as possible.

Thaw the meat… If the meat has been frozen, it is important that you thaw it properly. Poorly-thawed chicken may be cooked on the outside but still be raw inside. It is best to use the refrigerator for thawing. A chicken or large piece of meat takes approx. 24 hours to thaw in the refrigerator. If you have decided at short notice to have a barbecue, you can thaw food faster by sealing the items to be thawed and submerging them in cold water.

Cook the food – do not burn it… Ensure that chicken, hamburgers and raw sausages are cooked through. For meat cut into slices or pieces, it is sufficient for the surface to be thoroughly cooked, as the bacteria are found on the surface of the meat. Make sure that you do not burn the meat, as certain toxins can form in burnt meat. Be patient: do not cook over a naked flame. Instead, wait until the coals are white.

Serving… Do not use the same plates, knives and forks for the cooked food that you used for the raw food. Also make sure that you wash up the chopping board and knives that you used for the chicken or meat before using them to chop salad or other vegetables that will not be heated up.

Leftovers… Any leftovers should be put in the refrigerator as soon as possible. Leftovers that have been at room temperature for more than two hours should be thrown away.