Food Safety in Summer Time

Heat, humidity and often the lack of a sanitized environment all contribute to food poisoning. Here are some simple steps we can take to avoid this food poisoning:

1.Barbecuing: When we barbecuing, the biggest risk of food poisoning is from raw and undercooked meat. Always make sure we cook chicken, burgers, sausages and kebabs until they're piping hot all the way through, none of the meat is pink and any juices run clear. If we are barbecuing for lots of people, we should cook meat indoors and finish it off on the barbecue for added flavour.

2. Wash your hands often:Use hot, soapy water and scrub well. It's the friction that cleans your hands! When you're eating away from home, be sure to pack disposable washcloths and paper towels for cleaning hands and surfaces.

3.Reheating Food: When we reheat food on the barbecue, always make sure it's piping hot all the way through before serving.

4.Cross contamination: Remember to separate your foods and wrap raw meats securely. Always wash the plates or cutting boards that held the raw meat before using it again for cooked food.

5.Barbecued food is cooked properly:Here are some steps

-- Wait until the charcoal is glowing red, with a powdery grey surface, before you start to cook.
-- Make sure frozen food is properly thawed before you cook it.

-- Turn the food regularly, and move it around the barbecue, to cook it evenly.

-- Check that the centre of the food is piping hot.


6. Store food safely: Keep cold foods cold and hot foods hot. Keep your refrigerator temperature below 41 °F. When serving foods don't leave them out more than 2 hours.

7. Wash your fruits and vegetables.

Always wash the plates or cutting boards that held the raw meat before using it again for cooked food. When you're packing the cooler, wrap raw meats securely to avoid their juices coming in contact with ready-to-eat foods