Summer home safety tips

• ensure pets and children are kept away from the cooking area
• keep the barbecue on a flat surface
• keep a watering can, fire extinguisher or sand close by
• use long tools to barbecue in order to keep hands and clothes away
• once cooled dispose of ash safely
• wait until the barbecue has cooled down before moving it

• ever leave a barbecue unattended
• barbecue indoors or inside any structure that could catch fire e.g. tent or gazebo
• ignite the barbecue with petrol or lighter fuel squeezed from a bottle
• overload your grill with food – too much fat dripping onto the flames can cause a flare-up
• turn on the gas while your grill lid is closed as it can cause gas to build up inside your grill
• drink too much alcohol – keep a clear head if you’re in charge of barbecuing

Answer:

The combination of warm weather and outdoor meal can be deadly. Bacteria multiply faster in warmer temperatures and preparing good outdoors makes safe food handling more difficult.

Remember the 4C's of food hygiene:

• cleaning: wash hands,equipment, and surfaces often to prevent harmful bacteria from spreading
• cross-contamination: this is likely to happen when raw food touches ready to eat food, utensils or surfaces
• cooking: cook at proper temperature to prevent foodborne illness
• chilling: refrigerate promptly and keep cold food cold helps to stop harmful bacteria from growing

Answer:

You can't rely on timing or the appearance of meat to tell that it's done. A food thermometer is recommended, it is the only way to be sure food is safely cooked.

A thermometer:

• helps you to avoid overcooking
• reduces the risk of foodborne illness

Answer:

Be smart and keep foods apart - don't cross contaminate. Some handy tips:

• place raw meat,poultry and seafood in containers or sealed plastic bags
• store eggs in their original carton and refrigerate as soon as possible
• wash hands with soap and warm water for 20 seconds before handling food
• wash cutting boards, dishes and counter top with hot soapy water after preparing each food item
• use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood
• marinate food in the refrigerator, not on the counter - the marinade should not be used as a sauce on cooked foods
• never place cooked food back on the same plate or cutting board that previously held raw food

Answer:

No, never leave perishable food out of the refrigerator for more than two hours. Keep cold food cold.