If your place of worship is organising a barbeque there are several considerations which need to be undertaken to ensure that the event is a success and runs as safely as possible.

Operating the barbeque

  • Wear suitable clothing.
  • Before operating ensure that the barbeque is in good working order.
  • Never leave the barbeque unattended. Have a bucket of water or sand nearby for emergencies.
  • Only use recognised firelighters or starter fuel and only on cold coals – use the minimum necessary and never use petrol.
  • Never put hot ashes straight into a dustbin or wheelie bin – they could melt the plastic and cause a fire.
  • Food should be thoroughly defrosted before cooking, this will avoid dangerous cold spots and ensure that food is cooked evenly.
  • If using a charcoal barbecue, ensure the coals are glowing red with a powdery grey surface before you add any meat or fish. This should make it cook evenly and avoid it being raw in the middle.
  • Cook meat to a minimum core temperature of 70°C for at least 2 minutes. Ideally, use a thermometer to check that food is cooked. Hold hot food at a minimum temperature of 63°C until served.
  • Before cooking, keep food as cool as possible. Don’t leave food out of a fridge for longer than half an hour, and don’t leave food in the sun, as hot weather encourages bacteria growth. This can be minimised by using ice packs and a cool box.
  • Ensure you use different utensils for raw and cooked meats as well as other food such as salads and bread.
  • Regularly wash hands, especially after handling different foods. If hand washing facilities are not available, use hand sanitiser.
  • Be aware of anyone with allergens, dietary preferences or special requirements and keep foods separate. For example, use a separate grill for vegetarian or vegan food. Please see allergen labelling for more information.

For more information visit food hygiene and kitchens.