How to BBQ safely


Don’t succumb to ‘BBQ Belly’! 

Nothing can run your summer holiday quite like a bout of food poisoning. The biggest danger when barbequing is cooking meat, especially chicken. It’s very easy to end up with meat that’s burned on the outside and still raw in the middle. 
The FSA advises that to stay safe, you must remember the 4Cs of food hygiene. 

  • Chilling 
  • Cleaning 
  • Cooking 
  • Cross-contamination 


  • Don’t defrost food at room temperature 
  • Defrost overnight in the fridge, or in the microwave on the defrost setting right before cooking 
  • Store raw and ready-to-eat foods separately 
  • Charred on the outside doesn’t mean cooked on the inside – check that meat is steaming hot throughout, has no visible pink meat when you cut through the biggest part, and that the juices run clear 
  • This applies to minced meat products also. DID YOU KNOW: Unlike steak, beef burgers MUST be cooked throughout  
  • Keep your hands clean 
  • Do not wash meat, as it can spread harmful bacteria 
  • Use separate utensils for raw and cooked food 

For more information visit 


Leave A Reply