BBQs are a fantastic way to increase sales in your pub during good weather but you must do this safely. Not only are BBQs a fire hazard but they can also be a source of bugs and food poisoning.
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BBQ set up- remember the bbq is still a kitchen where food is prepared:
The biggest risk is raw and undercooked meat:
Always make sure you cook chicken, pork, burgers, sausages and kebabs until they're piping hot all the way through, none of the meat is pink and any juices run clear.
If you're barbecuing for lots of people, you could cook meat indoors and finish it off on the barbecue for added flavour.
Remember, when you reheat food on the barbecue, always make sure it's piping hot all the way through before serving.
Other tips:
- wait until the charcoal is glowing red, with a powdery grey surface, before you start to cook
- make sure frozen food is defrosted in the refrigerator 24 hours prior to use
- turn the food regularly, and move it around the barbecue, to cook it evenly
- check that the centre of the food is piping hot
- don't assume that if meat is charred on the outside that it will be cooked properly on the inside
