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Safe use of BB Qss

Safe Use of BBQs

Dear Ambassadors,

Safe Use of BBQs

The use of BBQs presents a number of risks. Fire is the greatest risk, followed by the risk of injury to those cooking (and those around them, including pets and children).

There is also a risk of carbon monoxide poisoning if BBQs are used inside accommodation including tents and awnings.

When setting up your BBQ, the following factors should be considered: -

  • If it is a gas BBQ, make sure is in good working order – regularly checked and maintained
  • Ensure the BBQ is located on a flat ground or surface
  • Ensure it is positioned well away from sheds, trees, or shrubs
  • Keep children, garden games and pets well away from the cooking area
  • Never leave the BBQ unattended
  • Ensure you know where the nearest park’s fire point is and maybe also keep a bucket of water or sand nearby for emergencies
  • Only use recognised fire lighters/starters and only on cold coals – use the minimum necessary and never use petrol
  • Use only enough charcoal to cover the base to a depth of about 50mm (2 inches)
  • Make sure that the BBQ is completely extinguished before leaving the area
  • Never put hot ashes straight into a dustbin or wheelie bin – they could melt the plastic and cause a fire

Risks associated with disposable BBQs, which you should consider are: -

  • They can stay hot for hours after use
  • They can give off carbon monoxide fumes for several hours after they go out, so should not be used indoors, for example in a holiday home or tent
  • They are often not put out properly, which can cause grass fires, especially in hot weather when the ground is dry
  • When used outside, the wind may carry smouldering ash towards nearby grassland or accommodation
  • The ground beneath a BBQ can remain searingly hot for hours after it has been removed, posing a risk to anyone who might walk over it
  • They pose a threat to wildlife
  • Please take note of the local rules in public spaces and any signs which are put in place by the New Forest Forestry Commission.

BBQs and food safety

The information below outlines best practice for mitigating food safety risks commonly associated with BBQs:

  • Wash hands thoroughly after handling raw meat
  • Never place cooked food on a plate or surface that held raw meat.
  • Use separate utensils for raw and cooked meat
  • Thaw frozen food completely before cooking
  • Keep chilled food out of the fridge for the shortest time possible during preparation
  • ensure the charcoal is glowing red with a grey, powdery surface before beginning to cook
  • To cook food evenly, turn it regularly and move it around the BBQ. Check that the centre of the food is piping hot before serving
  • Keep raw meat products away from cooked or partially cooked meat on the BBQ
  • You may have food left from your BBQ that can be eaten another day. If so, cover and cool cooked foods quickly at room temperature. Place them in a fridge or cool bag (with ice packs) within one to two hours, especially on hot days
  • You should look to consume the leftovers from your BBQ within 48 hours.

I hope you find the above helpful.

Dave Black

Group Head of Health Safety and Estates

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