- Food should be thoroughly defrosted before cooking, this will avoid dangerous cold spots and ensure that food is cooked evenly.
- If using a charcoal barbecue, ensure the coals are glowing red with a powdery grey surface before you add any meat or fish. This should make it cook evenly and avoid it being raw in the middle.
- Cook meat to a minimum core temperature of 70°C for at least 2 minutes. Ideally, use a thermometer to check that food is cooked. Hold hot food at a minimum temperature of 63°C until served.
- Before cooking, keep food as cool as possible. Don’t leave food out of a fridge for longer than half an hour, and don’t leave food in the sun, as hot weather encourages bacteria growth. This can be minimised by using ice packs and a cool box.
- Ensure you use different utensils for raw and cooked meats as well as other food such as salads and bread.
- Regularly wash hands, especially after handling different foods. If hand washing facilities are not available, use hand sanitiser.
- Be aware of anyone with allergens, dietary preferences or special requirements and keep foods separate. For example, use a separate grill for vegetarian or vegan food. Please see allergen labelling for more information.
For more information visit food hygiene and kitchens.