Finally the summer’s here, which means long evenings, alfresco dining and best of all, barbecues. But, as much as we like the sunshine and warm weather, so do bacteria. Cases of Salmonella and Campylobacter food poisoning are set to soar to over 120, 000 this summer.


So if you’re planning to host a BBQ here are some top tips to make sure everyone doesn’t remember it for all the wrong reasons.


  • Keep food chilled until just before you’re going to cook it or serve it.
  • Always wash your hands after handling raw meat
  • Keep food out of the sun
  • Don’t put raw meat next to cooked meat onteh barbeque
  • Use separate tongs to handle raw and cooked meat
  • Never put cooked meat on the dish that was used for raw meat
  • Always make sure you cook chicken, pork, burgers, sausages and kebabs until they’re piping hot all the way through, none of the meat is pink and any juices run clear.
  •  If you’re barbecuing for a lot of people, you could cook the meat indoors and finish it off on the barbecue for added flavour
  • Wait until the charcoal glows red, with a powdery grey surface, before you start to cook.
  • Make sure frozen food is properly thawed before you cook it.
  • Turn food regularly, and move it around the barbeque to ensure it is cooked properly.
  • Don’t assume that if the meat is charred on the outside that it will be cooked properly on the inside.


Click here for more information on safe outdoor eating.



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