The Food Standards Agency estimates that up to 5.5 million people in the UK are affected by food poisoning each year.
Food poisoning doubles over the summer, as people often take less care with food preparation outdoors. The warmer weather also enables bacteria, such as Campylobacter and Salmonella, to grow more readily on food
- Prevent raw meat from touching or dripping onto other food.
- Wash your hands thoroughly after handling raw meat.
- Use separate utensils for raw and cooked meat.
- Never put cooked food on a plate or surface that has been used for raw meat unless it has been washed thoroughly.
- Do not put raw meat products next to cooked or partially cooked meat on the barbecue.
- Ensure there isn’t any pink meat left in poultry, pork, burgers, sausages and kebabs, and that any juices run clear.
- Do not add sauce or marinade to cooked food if it has already been used with raw meat.
- Cover and refrigerate leftovers within one hour otherwise throw them away.
Keep food cool
There are some foods which you need to keep cool to prevent food poisoning or any germs from increasing such as:
- Milk, cream, yoghurt
- Desserts and cream cakes
- Ham and other cooked meats
- Cooked rice, including rice salads
- Food should not be left out of the fridge for more than 2 hours and should not be left in the sun
Fire and carbon monoxide
To ensure safety when cooking with a barbecue:
- Place it on a level surface
- Keep away from plants and trees
- The depth of you coal should be no more than 5cm (2in) as advised by the Fire Service.
- Cover the bottom of your barbecue with coal evenly
- Ensure you use only recognised fire lighters or starter fuel and cold coals on charcoal barbecues
See more on the Fire Service's barbecue safety tips
The information in these pages is intended as general advice only. If you or your family members require medical advice or have any medical concerns, please contact your GP.