Health and safety: Fired up for summer

Have you heard the news? The weather gurus (and by that I don't mean the Met Office) are forecasting a really good summer. Honestly!

And given even the slightest encouragement, out comes the barbecue equipment and plans for cooking and eating outdoors.

When barbecuing for large numbers - as is the norm in the hospitality industry - it becomes even more critical that everything possible is done to prevent anyone falling victim to the dreaded food poisoning. Make no mistake, the mixture of raw and cooked foods can be a real recipe for illness. But with planning and strict adherence to good hygiene, problems can be averted.

Barbecue do's

So where to start? The list of 'do's' is sometimes so glaringly obvious that some can often be overlooked.

•Have your menu clearly on display so that customers can see the food on offer before going to the barbecue area and make sure there is a good ordering system in place. It's a good idea, also, to perhaps limit the number of dishes to be cooked so ensuring there is less that can go wrong. Also, limit the transportation time of food from the fridge to the barbecue.

• In the interests of safety, people should be prevented from getting too close to the barbecue and running the risk of burns/injuries. Have a fire extinguisher on hand in case of emergencies.

• If cooking with gas, before the event be sure that everything is in sound working order by checking connections, gas valves and making sure the cooking jets are clean and not blocked with the residue from previous barbecues. Also remember to have spare gas cylinders available and trained staff on hand to carry out the change over.

• Contact the butcher supplying the meat to make sure it is of the best quality - and see if he can assist by doing anything, like the kebabs. You'd be surprised how much time this can save and take pressure off the chef and your team.

Barbecue don'ts

So that's a few reminders about what we should do, what are some of the things we shouldn't do?

• Don't ever buy questionable cheap ingredients - it really is a false economy - and once cooked don't forget to keep the food well covered.

• It can be tempting, but don't over-elaborate. Keep the menu simple with just four or five dishes as this can reduce the risk of over-cooking and don't ever have too much food out at once.

• Collect payment for the meal before guests arrive at the barbecue area - don't take money there, have a separate ordering point.

• Don't forget to make sure that every item of food is thoroughly cooked to perfection and don't forget your probe, to check the core temperature of the food.

Now all you have to do is hope for the good weather and enjoy your barbecue.