Page 24-25 - FYNE SUMMER 2013-WEB

www.fyne.co.uk SUMMER 2013
24 www.fyne.co.uk
Food poisoning cases double over
the summer, so remember these
simple steps to help keep food safe.
Barbecue safely
Cooking meat on a barbecue
When you’re cooking any kind of meat
on a barbecue, such as poultry (chicken or
turkey), pork, steak, burgers or sausages,
make sure:
• the coals are glowing red with a powdery
grey surface before you start cooking, as
this means that they’re hot enough
• frozen meat is properly thawed before
you cook it
• you turn the meat regularly and move it
around the barbecue to cook it evenly
Remember that meat is safe to eat only
when:
• it is piping hot in the centre
• there is no pink meat visible
• any juices are clear
Some meat, such as steaks and joints
of beef or lamb, can be served rare (not
cooked in the middle) as long as the
outside has been properly cooked. This
will kill any bacteria that might be on the
outside of the meat.
However, food made from minced meat,
such as sausages and burgers, must be
cooked thoroughly all the way through.
Raw meat
Easy steps to help prevent cross-contamination
are:
• always wash your hands after touching raw
meat
• use separate utensils (plates, tongs,
containers) for cooked and raw meat
• never put cooked food on a plate or surface
that has had raw meat on it
• keep raw meat in a sealed container away
from foods that are ready to eat, such as
salads and buns
• don’t put sauce or marinade on cooked food
if it has already been used with raw meat
Keeping food cool
It’s also important to keep some foods cool to
prevent food poisoning germs multiplying.
Make sure you keep the following foods cool:
• salads • dips • milk, cream, yoghurt •
desserts and cream cakes • sandwiches •
ham and other cooked meats • cooked rice,
including rice salads.
Fire safety
Make sure your barbecue is steady on a level
surface, away from plants and trees.
The Fire Service advises covering the bottom of
your barbecue with coal to a depth of no more
than 5cm (2in). Use only recognised firelighters
or starter fuel, and then only on cold coals.