Barbecue Food piping hot from the Grilling Appliance or over burning coke, becomes the food of choice in winters. There are some persons who do not care for the season and occasionally relish barbecue food in summer months also, that to in the open space to enjoy the food as well as cool breeze.

Barbecue food is delicious and enjoyable, if it is prepared and served considering the food safety guidelines to prevent incidences of food poisoning associated with barbecue food. These guidelines are given below:

The first and foremost caution is of washing the hands and forearms appropriately prior to preparation and serving of food. Preferably make use of warm water and soap for minimum 20 seconds.

While Cooking is in Progress:

The meats need to be cooked till the necessary temperature is reached as an assurance of safety. Bacteria like E-coli and Salmonella survives in undercooked meats capable of growing in numbers to become cause of severe disease and proving to be fatal also.

On cooking the color of the meat changes but it is no indication whether the food is fully cooked, the appropriate temperature as indicated in the recipe should be checked with the help of a special meat thermometer.

The thermometer should be inserted in the center of the meat, which happens to be at lesser temperature. One should check the temperature at the interior end as well as the center instead of the surface which gives a wrong indication.

Washing of hands after Touching Raw Meat:

Put the fully cooked meat in utensil for the purpose. Avoid placing of cooked meat on the surface where the raw meat has been kept.

Care During Serving of Food:

Make it a point to serve the first cooked meat first and ensure that the food gets consumed while it is still hot at 140O F and it must be consumed within two hours from preparation otherwise it is liable to get spoilt. The Cold foods are required to be kept cold refrigerated at 40o F. to be taken out only when serving it.

Before starting to serve ensure washing of hands well with soap and warm water. Avoid hand touching of food like rolls, bread etc. Do washing of hands after each touching of raw or undercooked food. Make use of a tray and tongs or spoon for serving the food. Keep the left over food immediately in refrigerator. Food should never be allowed to remain at room temperature exceeding two hours.

When Working With Food:

Leave the food preparation area to smoke, eat, or drink. When you return, wash your hands thoroughly before handling any food. Every time one has to contact by hand the unclean surfaces i.e. on handling of trash container or raw meat, while eating or smoking, going to bathroom etc. wash the hands with soap.

General Tips about Food Handling:

Do wiping of surfaces frequently, more particularly after finishing food preparation activity. Bacteria present on undercooked meat are having potential of growing on vegetables cuts or if they are washed on surface, where meat was handled earlier. Make use of a sanitizing solution, or by using freshly prepared chlorine bleach solution 20 ml of chlorine bleach per gallon of water.

Do the marinating of food while kept in the refrigerator. Don't try to taste the marinade or re-using it after raw meat addition to it. Use insect repellant for keeping the flies away. Properly cover the trash container. Discard meat wrapping paper.