Food poisoning arising from barbeques cooked in our very own back gardens is an all too common aftermath.

If you are planning a barbeque bash and wish to remain friends with your guests, follow these 10 points:

1. Thoroughly clean out the barbeque removing any food memories of last summer.
   
   
2. 'Get your kit on' - always wear full, clean aprons.
   
   
3. Defrost frozen meat thoroughly, ideally in the fridge overnight.
   
   
4. Most raw foods naturally contain bacteria. It is essential that meat is thoroughly cooked to kill them.
   
   
5. Barbequed meat can appear cooked or even burnt if the barbeque is too hot. The meat should be placed at the right height otherwise you will bite into a charcoaled sausage only to find it cold and raw inside..... not very tasty!
   
   
6. Thoroughly cooked meats should have a centre temperature of 75ºC or more. Use a small domestic thermometer to check.
   
   
7. Keep raw and cooked foods apart or else all of your hard efforts to kill food poisoning bacteria go waste.
   
   
8. Cook food one batch at a time.
   
   
9. Always use tongs to handle food otherwise budding chefs might infect themselves with campylobacter (diarrhoea and stomach cramps) - and don't lick your fingers!
   
   
10. Finally - wash your hands!
    * before handling food
    * between handling raw and then cooked food
    * after using the toilet
    * after smoking
    * after handling any waste
    * after sneezing, coughing or touching hair
    * after handling pets

Be sensible with your food and you will be safe. Enjoy your food!

This is not a statement of the law and is for guidance only, subject to periodic review. Should you require more advice for your own business and any other matters relating to food safety and hygiene you should contact an environmental health officer