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Tips for a healthy and hygienic BBQ
from: BPEX1. Ensure the chef wears an apron and washes their hands before cooking as well as in between putting food on and taking it off the BBQ.
2. Make sure frozen meat is thoroughly thawed (unless otherwise stated) before cooking and do not refreeze meat once thawed.
3. When taking meat from the fridge store it in a cool bag with ice blocks. Keep raw and cooked food separate. Use separate BBQ utensils when handling raw and cooked food.
4. Turn the meat with long tongs a few times during cooking. Ensure you have a bowl of soapy water and antibacterial spray to hand so that the tongs
can be cleaned each time the meat is turned. This will minimise cross contamination.
5. To check that burgers and sausages are cooked through the juices should run clear. To be sure, use a meat thermometer. When it reaches 70°C or more it
is safe to eat.
6. Ensure that the BBQ is a balanced occasion – serve with lots of vegetables, salads, fruit and carbohydrates.
7. Never leave a BBQ unattended
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