Barbeque safely

1. Thoroughly clean out the barbeque
2. Always wear full, clean aprons
3. Defrost frozen meat thoroughly, ideally in the fridge overnight
4. Cook meat thoroughly to kill any bacteria
5. Place meat at the right height from the barbeque otherwise meat that appears cooked or burnt may be raw inside
6. Thoroughly cooked meats should have a centre temperature of 75ºC or more. Use a small domestic thermometer to check
7. Keep raw and cooked foods apart or else all of your hard efforts to kill food poisoning bacteria go waste
8. Cook food one batch at a time
9. Always use tongs to handle food and never lick your fingers otherwise you might infect yourself with campylobacter - diarrhoea and stomach cramps
10. Wash your hands:

• Before handling food
• Between handling raw and then cooked food
• After using the toilet
• After smoking
• After handling any waste
• After sneezing, coughing or touching hair
• After handling pets