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Wash hands before touching food and after handling raw meat and poultry.
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Make sure all cooking and eating utensils and work surfaces are spotlessly clean before use.
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Defrost frozen meats and poultry (in the fridge or microwave) fully before cooking, unless the cooking instructions state otherwise.
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Light the barbecue well in advance, make sure you use enough charcoal and wait until it is glowing red (with a powdery grey surface) before starting to cook.
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Wash salads and raw vegetables well to remove all traces of soil and any insects. Don't prepare these foods too far in advance.
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At all times, keep foods to be cooked away from foods which are ready to eat.
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If possible, keep meats, salads and other perishable foods in the fridge until just before you are ready to cook/eat them.
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Don't leave perishable foods out in the warm air. Once outdoors, perishable foods should be kept cold in a cool bag with ice packs until they are ready to cook/eat.
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If possible, pre-cook all poultry in the microwave or oven, then take them straight to the barbecue to finish off.
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Cook poultry, sausages, burgers and chopped or minced meats right through, until the juices run clear. Never eat these meats rare.
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During cooking, if food starts to burn on the outside, raise the grill height or reduce the heat of the charcoal (dampen coals slightly or partially close air vents).
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Keep raw and cooked meats apart. Don't handle cooked foods with utensils that have touched raw meats.
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Everyone should wash their hands before eating.
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Keep serving bowls covered to protect food from dust and insects.
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Eat food as soon as it's ready.
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Thoroughly clean all cooking and eating utensils and work surfaces after use.
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Throw away perishable food that has been left out at ambient air temperature for more than a couple of hours, and all food scraps and used paper plates, into a covered rubbish bin.
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Other left-overs should be stored in clean, covered containers in the fridge and eaten within 48 hours.
