Safefood offer BBQ food safety tips
Safefood highlights five common barbecue mistakes and offers practical solutions to prevent food poisoning.
Print25 June 2025
As the weather forecast improves, Safefood highlighted five common BBQ mistakes and offers practical solutions to prevent food poisoning.
Summer is synonymous with grilling, but food safety should always be a priority, the group noted.
Well-know chef, Adrian Martin, commented: “Getting the BBQ right is all about enjoying great food safely.
“Simple steps like using a meat thermometer and keeping raw and cooked foods separate are key to a delicious and worry-free summer feast. Follow Safefood’s advice, and you’ll be grilling with confidence!”
Safefood’s five BBQ food safety mistakes and how to avoid them:
- Dirty grill: Grease and food residue can harbour bacteria. Thoroughly clean your grill with a brush and hot, soapy water before you use it and once it’s cooled down afterwards.
- Leaving food in the sun: Perishable foods like salads, dips, and raw meat should be kept refrigerated until serving. Cooked leftovers should be refrigerated within two hours.
- Cooking frozen meat: Always fully defrost meat and poultry in the refrigerator overnight before grilling to ensure even cooking.
- Mixing raw and cooked meats: Use separate utensils, plates, and cutting boards for raw and cooked meat. Wash hands thoroughly before and after handling raw food.
- Undercooking meat: Don’t rely on appearance alone. Use a meat thermometer to ensure chicken, burgers, sausages, and kebabs reach an internal temperature of 75°C. Alternatively, ensure meat is piping hot throughout, with no pink meat remaining and juices running clear.
“Hosting a barbecue should be a relaxed and enjoyable experience,” added Trish Twohig, director of food safety, Safefood. “By following these food safety tips, you can protect your guests and ensure your barbecue is a success.”
© 2025, ShelfLife by Peter Murphy
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