A food safety expert has issued a food poisoning warning as Brits tend to make a common mistake when cooking on a barbecue over the summer.
Summer brings about hot weather, hot temperatures, and even hotter food - with burgers, hot dogs, sausages and chicken wings all being slapped on the BBQ during the season.
Having a BBQ is a common theme when the sun rears its head, as Brits lap up all the rays they can before the torrid weather starts once again.
However, there are some typical mistakes families will make when grilling up this summer - which can increase the risk of food poisoning, and even cause fires.
Mert Yashar, Director at House of Worktops, has said that it’s easy for many of us to forget essential kitchen safety tips while celebrating the warm weather.
According to the Food Standards Agency (FSA), there are 2.4 million cases of foodborne illness a year, and the risk rises in summer as the warm weather boosts bacterial growth.
Read on below to find out more about the mistakes we should avoid while grilling up this summer.
Keep raw and cooked meats separate while BBQing
Mert says: "As we’ve already enjoyed some high temperatures over the last month, it’s likely many of our friends and family have already hosted or discussed hosting a BBQ.
"And while it’s practically a British summer staple to fire up the grill as soon as possible, the fact is that many hosts will start to let their food safety standards slip once the good weather kicks in.
"The most easily-avoidable mistake that many make is laying out their raw meat in an easy-to-grab fashion on a chopping board or plate, which they then carry to the grill.
"They then place the cooked products back onto the same surface to be transported back inside, or to an outdoor table where condiments, garnishes, and guests are waiting.
"Just because the meat has been cooked doesn’t mean it’s safe to place it on a surface that’s previously held raw meat, as this will cause contamination.
"And it’s easy to forget this, as you’re likely preoccupied with not burning the meat or yourself on the grill."
Don't leave meat unrefrigerated for a prolonged period
The expert reveals this preoccupation can result in other essential safety tips being overlooked, as hosts have to juggle cooking and entertaining their guests in a social setting.
Mert adds: "It’s all too easy to lose track of time when hosting any event, but especially one that’s very social and based outdoors.
"Other common mishaps that occur include leaving raw meat unrefrigerated for an extended time while waiting for the grill to heat up, not keeping side dishes covered to protect them from bacteria or bugs, and rushing to take the meat off the grill before it’s ready to free it up for the next batch of product.
"Hosts can even find themselves reapplying the same marinade they’ve placed raw meat in to baste the cooked meat on the grill - just before serving it to their unsuspecting guests."
Be aware of your surroundings to avoid fires
However, it's not just just food contamination that being distracted or lazy can lead to, as barbecues reportedly account for around 1,800 accident and emergency visits yearly - most of which (44 per cent) are for burns, while one in 10 visits are due to cuts from sharp objects.
According to the Royal Society for the Prevention of Accidents (RoSPA), most barbecue accidents happen in a home setting (78 per cent) instead of a public place, and the likelihood of injury increases considerably as temperatures rise.
As temperatures rise throughout the day and the grill has been used successfully, hosts may become complacent around BBQ safety - especially if they drink alcohol while cooking.
Avoid placing hot dishes on cold and wooden surfaces
Not only can placing hot dishes on your countertops cause blistering or burning but it can also make it harder for your guests to keep track of which containers are too hot to touch.
Place glass or metal dishes on a wooden chopping board or cooling rack so that it’s easier to distinguish, and so you avoid damaging your kitchen surfaces.
Make sure your grill is clean, and keep water or sand nearby
The best time to clean your BBQ is immediately after it’s heated but before you start cooking again, as this will make it easier to get grease off and ensure you’re not contaminating food.
Brush off the grates and racks once they’re cool with a wire brush, scraper, or scourer, and keep an eye out for any debris that may fall onto the hot coals while your food cooks.
Your BBQ should ideally be set at least 10 feet away from your house and should have a bucket of water or sand close by for emergency extinguishing.
If your BBQ uses gas, don’t use water and instead opt for sand or salt, as water on a grease fire can cause a flare-up.
Make sure to close the lid once adding your water or sand to help starve the fire of oxygen.
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