Many friends and colleagues have phoned in sick because of food poisoning and followed it with something like “I had a barbecue at the weekend, and I must have eaten something, not properly cooked.”

To be honest, I think some of them probably only drank too much, but there is clearly enough of the faith out that food hygiene is a problem in a barbeque for either a real day of work or a cast iron excuse.

In many of the grill articles that I wrote I was focused on the phrase “sizzle is hot, flames are not” based on the need to be patient and the control of the flames grill. If you are not yet mastered this point then perhaps it is time to resign yourself to buy a grill thermometer?

Why do I need a grill thermometer? Take this barbecue hamburgers example:

Many people assume that when grilled hamburgers is brown in the middle, it is well done, but according to USDA research, 1 from all 4 hamburgers turns brown before it reaches a safe internal temperature. The internal temperature should be 160 ° F before its safe to eat.

The bacterium we are trying to protect us, is against E-coli, the bacterium and live on the surface of the meat. This is an important point, and important to understand because we can eat like a rare steak without any chance of food poisoning. Assuming that the steak is cooked well on the outside, the bacteria are killed.

This is not the case with a Hamburger, however, because the meat from Burger soil surface bacteria could be anywhere in the Hamburger.

The signs and symptoms of food borne illness range from stomach upset, diarrhea, fever, vomiting, abdominal cramps and dehydration, to more serious illness, even death, but having said that, please do not be postponed, in some hamburgers your next barbecue cookout. With a few simple precautions that under the rules of basic research food hygiene and barbecue food poisoning is a thing of the past.

Use a food thermometer. Instant-read thermometer foods are good for monitoring the internal temperature at the end of the cooking time.

1st The food thermometer should be placed in the thickest part of the food and should not affect bone, fat or gristle.

2nd Make sure that your clean food thermometer with hot soapy water before and after each use!

The other option is to use a large oven dial-safe or oven-probe thermometer and they can be in the meat and for the duration of cooking.

There are many types of food thermometers, it is important to follow the instructions for your food thermometer to ensure the correct reading. If satisfied with the type of use, you can rely on the USDA recommended safe minimum internal temperature to ensure a safe barbecue cookout.

Steaks and roasts - 145 ° F

Fish - 145 ° F

Pork - 160 ° F

Ground Beef - 160 ° F

Egg dishes - 160 ° F

Chicken breast - 165 ° F

Whole poultry - 165 ° F

That’s the main thing, but finally here are a few more tips to avoid food poisoning in your next barbecue: –

1st Wash your hands and surfaces often. Use warm, soapy water for 20 seconds before and after handling food and wash cutting boards after each food item is prepared

2nd Cross-contamination is not always raw and cooked foods separate. Never cooked food on a plate that previously held raw meat, poultry or fish.

3rd In refrigerate promptly - but not (as with stretch-wrap), if the food is still hot
In refrigerate or freeze perishables, prepared foods and leftovers within 2 hours or earlier.

If food! Prepare with care

Know-how for the preparation, handling and storage of foods sure to keep you and your family safe. Bacteria can grow in meat, poultry, fish, eggs and dairy products and cooked or cut vegetables and fruit.

Follow the above and food poisoning should be a thing of the past. Why not on your employees? You may see a significant improvement in the Monday morning attendance list - or perhaps just another excuse.