BBQs and food safety
Remember these food safety tips at your Grand Final BBQ this weekend-
- Keep your meat in the fridge until you are ready to put it on the BBQ and keep all ready to eat food covered until you are ready to eat it. This will protect it from contamination by flies.
- Keep salads, patés, spreads, dips and other perishable products in the fridge until needed. It may seem like a great idea to leave food out so that guests can nibble throughout the whole day, but unfortunately bacteria will also have a feast. It’s better to divide these higher risk perishable foods into small amounts and replenish with fresh portions as required.
- It is even more important than indoor events that you don’t mix fresh top-ups with ones that have been outside for some time where they may also have been enjoyed by flies. Low risk foods, such as nuts, crisps, crackers can be topped up
Remember sausages, hamburgers and poultry need to be cooked all the way through – use a meat thermometer to check they have reached 75°C in the centre. Click here for more BBQ and food safety tips.
Enrol with CFT for your food safety training.