The sun is out, the grill is calling, and across the Highlands and Islands people are getting ready for the unmistakable sound and smell of a summer barbecue.
But while nothing beats a burger in the garden or a perfectly charred kebab by the beach, food safety experts say a few simple steps can make the difference between a perfect afternoon and a spoiled weekend.
Dr Richard Anderson, Head of Learning and Development at High Speed Training, has shared six essential tips to make sure your BBQ is as safe as it is delicious and it all starts with a good clean.
If your barbecue has been outside all winter or tucked away in a shed, he says, give it a full clean before cooking, remove grills and plates to scrub away burnt-on food, wash thoroughly in hot soapy water, and wipe down any parts that can’t be removed with antibacterial cleaner, making sure all your utensils are ready too.
Preparation is next, and Dr Anderson says frozen meat should be thawed slowly in the fridge overnight to avoid dangerous cold spots, while salads should be kept covered and undressed until serving, and nothing raw or cooked should be left out of the fridge for more than 30 minutes, especially in the sun.
When it comes to cooking, charcoal BBQs should only be used once the flames have died down and the coals are glowing, to prevent burning the outside while leaving the inside undercooked, while gas BBQs allow you to start earlier but still need an even, steady heat.
Think about the order you cook in, Dr Anderson says, especially if you have guests with allergies or dietary restrictions, cook their food first and separately, then move on to lower-risk meats like beef before higher-risk meats like chicken or pork, keeping them on separate parts of the grill where possible.
To avoid turning meat into charcoal, check it’s cooked all the way through by cutting into it if you’re unsure, or use a food thermometer to make sure it’s reached at least 70°C, noting that steak can be served slightly pink but poultry and pork must be fully cooked.
Finally, if you’ve over-catered, leftovers can be kept for another day, cool them fully before sealing in airtight containers and refrigerating, and if you reheat them, do so thoroughly to at least 70°C, and only reheat once.
Follow these steps and you’ll have more than a great barbecue, you’ll have happy guests, safe food, and nothing to worry about except whether you’ve made enough potato salad.
For more information about High Speed Training and their food hygiene courses, visit their website.
