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Summer Tips for Safe BBQ's

With summer quickly approaching and the temperatures heating up, it’s time to pull out the BBQ, crack a cold drink and enjoy the sun. NSW food authority has released some useful information to help ensure you stay healthy and well during the BBQ season… because no one wants to spend a summer day with food poisoning, instead of outside soaking up the rays. 


One of the biggest mistake made at BBQ’s is when cooked meat is put back onto the same plate that the raw meat came off. This can cause cross contamination, so always make sure you have plenty of clean plates and utensils ready.


Some other things to keep in mind are:

  • Liquid that has been used as a marinade is NOT to be poured onto cooked meats
  • Make sure your eskies contain enough ice to keep your food chilled, and store your uncooked food and ready to eat food in separate sealed containers.


Temperature is a big factor in avoiding food poisoning. Bacteria that causes food poisoning multiply quickly in warm to hot temperatures, so make sure you follow the below guidelines.

  • Don’t leave salads and cooked foods lying out in the sun for more than two hours and always keep your raw meats cold.
  • Make sure your cook sausages, patties and poultry until the juices run clear and no blood is seen.
  • If you are cooking meat on the BBQ to be consumed later, then refrigerate them immediately and ensure they are kept cold for transport.
  • If you are feeling unwell, avoid handling food and be prepared to postpone your BBQ. Some symptoms may include vomiting, sore throat with fever, diarrhoea, infectious skin conditions or jaundice.
  • Use a meat thermometer to ensure meat is being cooked to the correct and safe temperature. Correct temperatures are:
    • Chicken & turkey (whole), thighs, wings, legs and breasts: 74°C 
    • Minced meat, sausages: 71°C
    • Fish: 63°C

Safe BBQ Temperatures

 

From: NSW Food Authority