Summer 2017 BBQ SAFETY tips for a top and tasty summer If youre planning to make the most of the hot weather by holding a barbecue, heres some advice to ensure things go well, and that everyone has a safe and happy time Cooking meat The two main risk factors when cooking meat on a barbecue are: l undercooked meat l Spreading germs from raw meat to food that is ready to eat This is because raw or undercooked meat can contain germs that cause food poisoning salmonella, E.coli and campylobacter, for example. However, these germs can be killed by cooking meat until it is piping hot throughout. All staff involved in the preparation or serving of food should be adequately trained. When you are cooking any kind of meat on a barbecue poultry (chicken or turkey), pork, steak, burgers or sausages make sure: l The coals are glowing red, with a powdery grey surface, before you start cooking, because this means they are hot enough l Frozen meat is thawed properly before you cook it l You turn the meat regularly, and move it around the barbecue to cook it evenly Remember, meat is safe to eat only when it is piping hot in the centre, there is no pink meat visible, and any juices run clear. Just because meat is charred on the outside, dont assume it will be cooked properly throughout. Cut the meat at its thickest part and ensure none of it is pink on the inside. Food made from minced meat such as sausages and burgers must be cooked thoroughly all the way through. raw meat Cross-contamination can happen if raw meat touches anything including plates, cutlery, tongs and chopping boards that then comes into contact with other food. To help prevent cross-contamination: l Always wash your hands after touching raw meat l use separate utensils (plates, tongs, containers) for cooked and raw meat l Never put cooked food on a plate or surface that has had raw meat on it l Keep raw meat in a sealed container, away from foods that are ready to eat, such as salads and buns l dont put raw meat next to cooked or partly cooked meat on the barbecue l dont put sauce or marinade on cooked food if it has already been used with raw meat liCenSing iSSueS Businesses, organisations and individuals who want to offer entertainment at an event may require a licence or other authorisation from the local council. this includes: All staff involved in the preparation or serving of food should be adequately trained l nightclubs l live-music venues l Cinemas l larger theatres l larger street and open-air festivals l larger indoor sporting arena a temporary events notice is required for alcohol sales at unlicensed premises, or if licensed premises want to sell alcohol from a temporary bar in an area not authorised by its licence such as the beer garden or car park. these areas are commonly unlicensed, so should only be used for the consumption not the sale of alcohol, unless restricted even further by way of condition. read the detailed guidance to find out whether you require a licence. Keeping food cool Its important to keep some foods cool to prevent food-poisoning germs from multiplying. This includes: l Salads l dips l Milk, cream, yoghurt l desserts and cream cakes l Sandwiches l Ham and other cooked meats l Cooked rice, including rice salads dont leave food out of the fridge for more than a couple of hours and dont leave food in the sun. fire safety Make sure your barbecue is steady, on a level surface, and away from plants and trees. The Fire Service advises that charcoal covering the bottom of your barbecue should be to a depth of no more than 5cm (2in). only recognised firelighters or starter fuel should be used and then only on cold coals and never use petrol on a barbecue! In addition, restrict peoples access to the cooking area and hot surfaces. See the West midlands fire Service website for more advice on barbecue and outdoor safety. hog roasts If you are thinking of hiring a caterer to do a hog roast at your event, ensure that you and they are clear about who is responsible for what. Here are some questions you should ask: l Is the caterer registered with a local authority and, if so, what is their foodhygiene rating? l Are their employees suitably trained in food hygiene? l How much room will they need? l How will access to the cooking area be restricted? l Will they need access to electricity? l How will any leftover food be stored and for how long? Be a good neighbour If your venue is in a residential area, consider what effect the event will have on your neighbours. Barbecues are fun, but the cooking odours can be unpleasant so try to site yours as far as possible from neighbouring buildings, to avoid smoke and fumes drifting into other peoples homes. Warn your neighbours if you are planning a party, and consider inviting them. Keep windows and doors shut, and if someone complains about the noise turn it down. If you are using a beer garden or a similar outside venue, make sure the music source is inside with the volume at a reasonable level. To be a good neighbour: l dont have music outside l Finish at a reasonable hour, or move the event inside l Let your neighbours and guests know in advance what time the event will finish l Keep the number of outdoor events you stage to a minimum l Keep an eye on your guests alcohol use. Besides other risks of drinking beyond responsible limits, behavioural changes often lead to voices rising which can lead to disturbances l Make sure your guests park safely and with regard for neighbours hiring a BounCy CaStle When deciding which firm to use for your bouncy castle hire, ask them for detailed guidelines about how they operate. Consider how they: l identify an appropriate site for the castle l Cushion any hard ground at the open side l maintain their equipment l inflate and moor the castle. Stakes should be at least a foot long. if the bouncy castle cant be staked, dont hire it! l limit the number of children that will be allowed on it at any one time l implement rota systems to avoid mixing children of different ages or sizes l protect children and others from electrical equipment a responsible adult should supervise and manage children at all times while the bouncy castle is being used. they should not be allowed to climb on the walls, attempt acrobatics for example, somersaults or take food or drink onto the inflatable. adults should only use bouncy castles made specifically for adult size and weight, and adultsand children should not be on the inflatable together. extra insurance cover may be necessary if you hire a bouncy castle, and consider what would need to happen in wet or windy weather. finally, remember that a mixture of alcohol and bouncy castles can be dangerous! Credit: Bob Charnley Images: iStock RobsonAbbott/ oktay ortakcioglu Click here for more information on hiring a bouncy castle, and here for more on keeping children safe. for further information, please contact your local trading Standards Service