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:
staff who cook on bbqs need the same food safety training as those cooking in a kitchen
for consistent cooking and less hassle you will find a gas barbeque a good investment- Lockhart stock these (see suppliers section for contact details)
you should be wearing proper clothing for cooking ie: apron, hat, closed in shoes
you need somewhere close by to wash your hands with hand sanitiser; hot & cold water running water should be available; keep hand sanitiser near bbq
all utensils should be kept in a clean area; use separate utensils for raw & cooked meat- you can buy colour coded utensils from Lockhart
temperature probe should be available to monitor temperature of cooked meat
any surfaces used for food should be easily cleaned & sanitised
you should have a good pair of oven gloves to protect your hands
do not allow people to smoke nearby
ensure raw meat is kept sealed and refrigerated until just prior to cooking and away from all other produce; think about keeping raw meat in a cool box if outside and being aware raw meat can remain in there for 4 hours only
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
