As the last barbecuing weekend of the summer approaches, new research has revealed many Brits make risky hygiene mistakes.
It found 19% of cooks do not keep raw and cooked food on separate plates, 21% do not wash their hands with soap after handling raw meat, and almost half (47%) do not keep food chilled until just before use.
With food poisoning cases doubling over the summer months, we share the dos and don'ts of barbecuing.
To help ensure your summer barbecue is trouble free, follow this food safety advice from the FSA.
Always make sure you cook chicken, pork, burgers, sausages and kebabs until they're steaming hot all the way through. None of the meat should still be pink and any juices should run clear.
If you're barbecuing for lots of people, cook the meat or poultry in the oven and then finish it off on the barbecue for flavour.
If you reheat food on the barbecue, make sure it's steaming hot all the way through before serving.
Marinate meat and poultry in the refrigerator, not at room temperature. Don’t re-use the marinade, or pour over cooked meat, unless it’s also been thoroughly cooked first.
Raw meat and poultry can contain bacteria that cause food poisoning. To avoid cross-contamination, keep these separate from cooked meats and other ready-to-eat foods like salads and desserts. Never use the same utensils or chopping boards for both.
Always keep cold foods cold and hot foods hot, to stop bacteria multiplying. Don’t leave food that you would store refrigerated standing around in the warm.