Having a barbecue during the summer is a
common occurrence. To avoid food poisoning, follow a few
Keep meats, salads and other perishable
food cold in the fridge, if possible, or in a cooler bag with
ice packs, until you are ready o cook or eat them.
It is best to use separate cooler bags for
raw meats and ready-to-eat foods e.g. salads. Ice packs keep
food cold for a limited time, so cook sooner rather than
later. Prepare the barbecue in advance and make sure it is hot
before starting to cook.
Keep raw and cooked foods apart at all
times. Do not handle cooked food with utensils that have
touched raw meats. Also, do not put cooked food or
ready-to-eat food on plates that have held raw meats.
Keep serving bowls covered to protect them
from insects, dust and animals.
For other food safety advice as well as
games on food safety, see
A Guide to Food Safety
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