Barbeque food safety

Warm summer temperatures and outdoor cooking create ideal conditions for bugs to thrive on food and utensils. That's why it's important to take special care when preparing, cooking and storing barbeque food.

Follow the 4Cs (Clean, Cook, Cover, Chill) when having a barbeque to help prevent anyone getting sick from a foodborne illness.

CLEAN

  • Wash and dry your hands thoroughly before you prepare food and every time after you touch raw meat or poultry.
  • Before you start handling food make sure all barbecue tools and all surfaces on which you put food are clean.

COOK

  • Precook chicken, meat patties and sausages before barbecuing.
  • Marinate meats in a covered container in the fridge, not on the bench.
  • Have clean plates and cooking utensils ready. Don't place or prepare raw meat next to cooked or partially cooked meat or other ready-to-eat foods.
  • Use one set of utensils for raw meat and poultry and another set for cooked food.
  • Always wait until the existing food on the barbecue has been cooked through and taken off the barbecue before adding any more raw meat.
  • Turn the food regularly so that it cooks evenly.
  • Cook minced meat, meatloaf and sausages until steaming hot right through, and pork and poultry juices should run clear - use a meat thermometer to check temperatures.
  • Place cooked items on a clean plate, not one that was used for raw meat.

COVER

  • When eating outdoors, keep your food covered to prevent contamination from insects, birds and pets.
  • Cover and refrigerate any leftovers as soon as possible after cooking.
  • Throw out perishable food that you have left at room temperature for more than two hours.

CHILL

  • When buying meat, if your trip back from the supermarket is likely to take more than 30 minutes, pack your chilled and frozen purchases in a chilly bin. Don't leave food in a hot car - perfect conditions for growing bacteria!
  • Keep meat, poultry and other perishable foods cold until you are ready to cook them.
  • Use an icepack and cooler bag, or chilly bin to keep food cold outdoors.
  • Store raw meat and poultry in the refrigerator away from other foods and below ready-to-eat foods.