Although most barbecue safety tips are simple common sense, people still suffer food poisoning and human beings still get burned, so there is obviously still a need for first-class safety advice during the grilling season – which for many communities is all year round!
Many of the health problems associated with BBQs are due to a failure in separating raw meats from food all set to eat, while others are related to insufficient being cooked and also to the safety of the equipment itself.
The tips below are offered in three principal sections: Food Safety, Personal Safety and Child Safety, and although the overlap between them will be minimized, there cannot be too much repetition where safety is involved.
A. barbecue SAFETY: FOOD
1) Personal Hygiene
It is crucial that you wash your hands both before and after touching food. If you get into that habit, you won’t have to worry about whether it is cooked food or uncooked – get into the habit and that’s one problem taken care of. Many grilling health problems are caused by a failure of citizens involved in the cooking or serving to wash your hands.
Uncooked foods, particularly meats, can contain large colonies of surface bacteria, and by touching these and then touching foods all set to serve, you will be passing on potential infection.
2) Separation of Uncooked Foods
The following bbq safety tips are predominantly focused on the separation of food ready to eat from uncooked meats that will likely contain bacteria. The most dangerous of the common bacteria are Salmonella, E.coli and Campylobacter.
. Hands must be washed both before touching cooked meats and after touching raw meats. Raw meat can contain bacterial colonies that can be transferred to your hands, and from there to cooked meats and salad vegetables and fruits.
. Raw and cooked meats should be separated during storage, as should the utensils used with them.
. Raw and cooked meats, or other foods ready to eat, should never come into contact with each alternative during the barbecue, and neither should the utensils, crockery or flatware used with them.
. If a marinade or sauce has been used on raw meat, the excess should never be applied to cooked food.
Food storage is very important, particularly with barbecues which tend to be usually held as social occasions in summer and other periods of hot weather. Bacteria proliferate during ambient conditions in spring and summer, and steps should be