Cooking up a storm – safely
Outside opening is the first stage of getting hospitality back up and running. Barbecues are the perfect option for businesses looking to get back up and running this summer. If you are looking to create simple, wholesome meals that reflect the summer months and, hopefully, attract your customers back out as the country gets over the COVID-19 crisis.
A few points need to be addressed before you take on barbecuing professionally – the Government’s Food Agency outlines a few good hints and tips to ensure you get known for the taste of your food and nothing else:
Black doesn’t mean cooked: Make sure it’s cooked all the way through (no pink) and that the juices run clear for minced products such as burgers, sausages and kebabs.
Chicken and pork should be cooked in the oven first before being finished off on the barbecue – they’ll still have the smokey taste, but won’t poison your customers!
Defrost meat in a fridge overnight or in a microwave using the defrost setting just before you use it – don’t defrost in the open air!
Have hand sanitiser and hand wash stations available near to the cooking site and clean your hands often
Change your utensils often
DON’T wash meat of any kind – the splashing of the water spreads germs, bacteria and viruses
Store raw meat separately, use different chopping boards and utensils for cooked and raw foods and wash your hands immediately after handling raw meat