The last few weeks of summer are upon us and the weather seems to promise a good amount of sunshine. In other words the perfect setting for a BBQ.However, a survey suggests that almost 545 of us are planning to take advantage of the
last BBQ of the season,
The Food Standards Agency (FSA) are concerned that the standard of cooking with food don't slip when cooking outside.
Here are the BBQ best practices;
Do not cross contaminate. To avoid this simple but dangerous problem use colour coded tongs, chopping boards and store your meat separately to vegetables and cooked meat.
Do not wash the chicken. Washing raw chicken actually increases the risk if contracting food posing from dangerous bacteria such as campylobacter.
Pre cook your food including meat and poultry. Cook raw met such as chicken breasts, burgrs and sausages in a conventional oven such as this Lynx 400 Convection Oven . This will ensure your food is coked through and all the bacteria have been killed off.
Check your meat. A char to the food or if the food looks cooked on the outside does not mean your food is cooked thoroughly. Check it but cutting into the meat and looking for clear juices and no signs of pink meat.
For your quick guide to planning a sizzling barbecue, please refer to the Food Standards Agency infographic for a safe success.