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