Outdoor Eating

Barbecues and outdoor eating are becomming increasingly popular and there is some evidence to suggest that this may be one reason why the number of food poisoning cases tends to increase during the spring and summer months. A combination of poor hygiene practices when preparing food and warmer weather, create ideal conditions for bacteria such as Campylobacter Salmonella and E.coli to multiply. Poor personal hygiene can lead to them spreading from person to person.

Barbecues are a particular problem because of the way raw meat is stored before and after it is cooked. It is also difficult to tell when meat is cooked properly as it tends to brown quickly on the outside without cooking on the inside. Larger gatherings are also a risk as they can be particularly challenging for hosts if they are not used to cooking for bigger groups of people. Menus should be kept simple and ensure that the food is properly cooked before serving.

The following precautions should be taken to avoid food poisoning associated with outdoor eating and other summer eating:

• ensure raw meat does not touch or drip onto other food
• wash hands thoroughly before preparing food and after touching raw meat
• ensure frozen meat and poultry is properly thawed before cooking
• store, cook and prepare raw meats, including chicken, separate from other foods to avoid cross contamination
• always use, where possible, separate utensils for raw and cooked meat
• never put food on a plate or surface that has been used for raw meat, unless it has been washed and disinfected
• wait until the charcoal is glowing red, with a powdery grey surface, before commencing cooking
• do not put raw meat products next to cooked or partially cooked meat on the barbecue
• turn food regularly and move it around the barbecues to ensure it is cooked evenly
• cook all meat and meat products until they are piping hot and the juices run clear
• ensure there is no pink meat left in poultry, pork, burgers, sausages and kebabs
• consider partially cooking meat and poultry indoors first then finish cooking it on the barbecue
• never part cook food on the barbecue and finish cooking later
• keep marinating meat and poultry in the fridge. Do not reuse the marinade
• do not add sauce or marinade to cooked food if it has already been used with raw meat.
• throw away barbecued food left out for more than two hours in very hot weather
• keep hot foods hot and cold foods cold do not leave them standing around
• clean work surfaces and utensils before, during and after use
• keep pets away from food, dishes and preparation surfaces