| friends and work colleagues have phoned in sick | | | | temperature toward the end of the cooking time. |
| because of food poisoning and followed it up with | | | | 1. The food thermometer should be placed in the |
| something like “I had a BBQ at the weekend, | | | | thickest part of the food and should not be touching |
| and I must have eaten something not properly | | | | bone, fat, or gristle. |
| cooked”. | | | | 2. Make sure to clean your food thermometer with |
| To be honest I think some of them probably just | | | | hot, soapy water before and after each use! |
| drank too much but clearly there’s enough of | | | | The other option is to use a large-dial oven-safe or |
| a belief out there that food hygiene is a problem at a | | | | oven-probe thermometer and these can be inserted |
| barbeque for either a genuine day off work or a cast | | | | in the meat and used for the duration of cooking. |
| iron excuse. | | | | There are many types of food thermometers, so it |
| In many of the barbecue articles that I’ve | | | | is important to follow the instructions for your food |
| written I’ve concentrated on the phrase | | | | thermometer to ensure the correct reading. When |
| “sizzle is hot, flames are not” which | | | | happy with the method of use you can refer to the |
| focuses on the need to be patient and control the | | | | USDA Recommended Safe Minimum Internal |
| barbecue flames. If however you still haven’t | | | | Temperatures to ensure a safe barbeque cookout. |
| mastered this point then maybe it’s time to | | | | · Steaks & Roasts - 145 °F |
| resign yourself to buying a barbecue thermometer? | | | | · Fish - 145 °F |
| Why do I need a BBQ thermometer? Take this | | | | · Pork - 160 °F |
| barbecue hamburger example: | | | | · Ground Beef - 160 °F |
| Many folks assume that when barbecued hamburger | | | | · Egg Dishes - 160 °F |
| is brown in the middle, it is well done but according to | | | | · Chicken Breasts - 165 °F |
| USDA research, 1 out of every 4 hamburgers turns | | | | · Whole Poultry - 165 °F |
| brown before it reaches a safe internal temperature. | | | | That’s the main one, but to finish off here |
| The internal temperature must be 160°F before | | | | are a few more tips to help you avoid food poisoning |
| its safe to eat. | | | | at your next BBQ:- |
| The bug we’re trying to protect ourselves | | | | 1. Wash hands and surfaces often |
| against is e-coli, and bacterium that live on the | | | | Use warm, soapy water for 20 seconds before and |
| surface of meat. This is an important point and | | | | after handling food and wash you’re cutting |
| essential to understand because we can happily eat a | | | | boards after each food item is prepared |
| rare steak without any chance of food poisoning. | | | | 2. Don't cross-contaminate, always keep raw and |
| Provided the steak is cooked well on the outside, the | | | | cooked food separate. Never place cooked food on |
| bacteria are killed. | | | | a plate which previously held raw meat, poultry, or |
| This is not the case with a hamburger however | | | | seafood. |
| because the burger is made from ground meat so | | | | 3. Refrigerate promptly – but do not cover |
| surface bacteria could be anywhere inside the | | | | (e.g. with stretch wrap) if the food is still hot |
| hamburger. | | | | Refrigerate or freeze perishables, prepared foods, |
| The signs and symptoms of food borne illness range | | | | and leftovers within 2 hours or sooner. |
| from upset stomach, diarrhoea, fever, vomiting, | | | | Be Food Safe! Prepare With Care |
| abdominal cramps, and dehydration, to more severe | | | | Know how to prepare, handle, and store food safely |
| illness—even death, but having said all this, | | | | to keep you and your family safe. Bacteria can grow |
| please don’t be put off having some | | | | on meat, poultry, seafood, eggs, and dairy products, |
| hamburgers at your next BBQ cookout. With a few | | | | as well as cut-up or cooked vegetables and fruits. |
| simple precautions that follow the rules of basic food | | | | Follow the above and food poisoning should be a |
| hygiene and barbecue food poisoning will be a thing | | | | thing of the past. Why not pass this onto your |
| of the past. | | | | employees? You may see a marked improvement in |
| Use a food thermometer. Instant-read food | | | | Monday morning attendance – or maybe just |
| thermometers are good for checking the internal | | | | a different excuse. |