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FSA Warning For BBQ Enthusiasts Ahead Of Bank Holiday

2:06 pm

The approaching bank holiday weekend has got many of us fired up over the promise of good weather and a satisfying barbeque.

However, with over half of us (54%) intending to take advantage of the last BBQ of the season, the Food Standards Agency (FSA) are encouraging enthusiasts to ensure food standards don’t slip when cooking outside.


Whilst we all know the BBQ best practice, here is a quick reminder;




Avoid Cross Contamination. Use colour coded tongs, colour coded chopping boards and store raw and cooked meat separately in Rubbermaid’s cold preparation and hot preparation polycarbonate gastronorms.


Don’t Wash Raw Chicken. Washing raw chicken increases the risk of contracting campylobacter - a potentially dangerous form of food poisoning.


Pre-Cook. Putting the meat or poultry in an oven first will make sure the meat is cooked through and bacteria are killed off.


Charred DOES NOT Mean Cooked. Even after finishing your meat off on the BBQ, make sure that burgers, sausages, chicken and all other meats are properly cooked by cutting into the meat and checking that it is steaming hot all the way through, that none of it is pink (chicken) and that any juices run clear.


Disposable BBQ’s Take Longer. When using a throw-away BBQ, ALWAYS check that your meat is cooked through.


However, it is always best to be prepared for a change in the weather. As an alternative to the barbeque, our range of Buffalo griddles can create a rather striking finish on foods, which isn’t too dissimilar from the effect a BBQ has.


A survey carried out in July 2014* revealed that 1 in 5 people (21%) believe they’ve been ill due to something they’ve eaten at a barbecue. The survey drew attention to the fact that many people overlook the basic food safety measures that could help protect against the risk of cross-contamination and contracting campylobacter, which causes food poisoning for an estimated 280,000 people each year. Nearly one in five people (19%) do not separate raw and cooked foods when at a barbeque, and just over half (51%) risk cross-contaminating their food by using the same tongs for the raw and cooked meats.


Beyond the food preparation, the risks of food safety remain, with almost a third (28%) admitting to not checking that burgers and sausages are cooked all the way through before serving. In addition, nearly a third of people (32%) don’t check that chicken is cooked all the way through, which puts guests at high risk of contracting food poisoning.


For your quick guide to planning a sizzling barbeque, please refer to the Food Standards Agency infographic for a safe success.




*Survey carried out by Censuswide for the FSA. 2,030 UK adults were surveyed online between 23 July and 30 July 2014.



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