BBQ

As the Summer holidays continue residents are being urged to stay safe when it comes to making a sizzle on the barbecue.
Worcestershire Regulatory Services Food Safety experts have some top tips for budding chefs to ensure a Summer Sizzle doesn‟t turn into a turbulent tum!

Cases of food poisoning almost double during the summer, and research shows that the undercooking of raw meat and the contamination of bacteria onto the food we eat are among the main reasons.

So here‟s how you can confidently tuck into bangers and burgers:-

Top tips from the Food Standards Agency [FSA] include:

  • Pre-cook the meat or poultry in the oven first and then finish it off on the barbecue for flavour.
  • Charred doesn’t mean cooked make sure that burgers, sausages, chicken and all meats are properly cooked by cutting into the meat and checking that it is steaming hot all the way through, that none of it is pink and that any juices run clear.
  • Disposable barbecues take longer always check that your meat is cooked right through. Avoid cross-contamination by storing raw meat separately before cooking, use different utensils, plates and chopping boards for raw and cooked food.
  • Don’t wash raw chicken or other meat, it just splashes germs – 60% of chicken.

WRS Joint Committee Chairman Cllr Mark Bullivant said: “Usually it is the family member who doesn‟t normally cook on a daily basis who takes over the BBQ.

“By just following these simple tips and making sure food is cooked and prepared properly you can avoid barbecue bugs which can have serious side effects particularly for children and older people. “Stay safe and have fun when you sizzle this summer!”

Find out more about the FSA‟s top tips at: food.gov.uk/lovebbq

Research carried out for the FSA shows: 56% of men say they are the „main cook‟ at a barbecue, compared to 21.4% of women. 24% of people who aren‟t the main cook in their kitchen are the main cook at the barbecue. 19% of people do not keep raw and cooked foods on separate plates. 21% do not wash their hands with soapy water after handling meat. 28% don‟t check that burgers and sausages are cooked all the way through before serving. 32% don‟t check that chicken is cooked through. 51% use the same tongs for raw and cooked meat.


For more information see www.food.gov.uk/lovebbq

For advice on handling poultry safely see www.food.gov.uk/chicken


For more information call the Press Office direct on 01527 881296.