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| BBQs
Tips for safe BBQs
- Separate raw meat and poultry from cooked and ready-to-cook food
- Use clean plates and utensils for cooked meat and ready-to-eat food
- Make sure there’s no pink left in cooked meats such as mince, sausages or chicken
- Don’t let raw meat juices drip onto other food
- Don’t pour uncooked meat marinade on ready-to-eat food. Cook on the hotplate until sizzling or throw away
Download the ‘Picnics and BBQs’ brochure (pdf, 1.4 MB).
BBQ snapshot of risky practices
The Authority undertook a quick, real life snapshot of people having BBQs. Authority staff took temperature readings at barbecues across Sydney over three consecutive weekends. 198 individual samples were temperature tested using accurate digital thermometers.
Food Authority staff tested common barbecue foods, including chicken, sausages and meat patties (mince meat). They found a lot of people were exposing themselves possible food poisoning through some common risky practices.
Stop BBQ malpractice
BBQs are often the scene of cross-contamination. When raw meat juices mix with cooked or ready-to-eat food this can lead to food poisoning.
- One of the most common food handling mistakes involved people putting cooked chicken or meat back on the same plate that contained raw juices so be sure you have plenty of clean utensils and platters.
- Do NOT pour liquid that has been used to marinade raw meat or poultry on to cooked meats.
- Store uncooked food and ready-to-eat foods is separate sealed containers and keep them cold during transport to the BBQ. Make sure eskies are packed with enough ice/coolant to keep foods chilled.
Temperature control of food:
Guide to correct cooking temperatures - Always keep raw meats cold and don't leave cooked foods and salads lying out in the sun for more then two hours. If bacteria that can cause food poisoning are present they can multiply quickly in warm to hot temperatures.
- If meats cooked at the BBQ are to be eaten later, make sure they are kept cold for transport back home – and then put immediately into the refrigerator!
- Cook sausages, patties and poultry thoroughly - cook until juices run clear, no blood.
- A meat thermometer can remove the guess work. Correct temperatures for common BBQ foods:
- Chicken breasts: 77°C
- Chicken & turkey (whole), thighs, wings legs: 82°C
- Minced meat, sausages: 71°C
- Fish: 65°C
Finally, if you are not feeling well (symptoms may include diarrhoea, vomiting, sore throat with fever, fever or jaundice and infectious skin conditions) avoid handling food and even better, consider postponing your BBQ.
If symptoms persist , consult your doctor.
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