WHEN it's sunny everyone enjoys a good barbecue in the garden. But some may be surprised that food poisoning figures double in the summer months. During this season of 'al fresco' dining it is even more important to remember food safety. Germs love the hot weather and from things such as raw meat and poultry they will happily travel from your hands, or cooking utensils, onto other foods like bread or salad. This week is Food Safety Week, in which the Food Standards Agency, supported by West Devon Borough Council's environmental health department, is raising public awareness of the importance of food safety on the barbecue. To protect from getting food poisoning this summer, follow the tips below: l Wait until the charcoal is glowing red before you start to cook l Make sure frozen food is properly thawed l Keep food cool until it is ready to be cooked – remember, germs like warm weather l Make sure the meat or poultry is cooked all the way through and there isn't any pink meat left. Even if the meat is burnt on the outside it may not be cooked properly on the inside. l Keep raw meat and cooked meat, or meat that is cooking, separate, even on the barbecue – germs like to travel. l Use separate utensils for raw and cooked meat. l Remember you could cook meat indoors and finish it off on the barbecue. l Throw away any perishable food that has been left out at ambient air temperature for more than a couple of hours. l Other left-overs should be stored in clean, covered containers in the fridge and eaten within 48 hours. For more information visit the Food Standards Agency's eatwell website, http://www.eatwell.gov.uk/germwatch">www.eatwell.gov.uk/germwatch or phone the council's environmental health department on 01822 813600.
