If you are dusting down the barbecue this weekend stick with the safety rules. Make sure that:

?The coals are glowing red with a powdery grey surface before you start cooking. This means they’re hot enough.

?Frozen meat is properly thawed before you cook it.

?You turn the meat regularly and move it around the barbecue to cook it evenly.

Remember that meat is safe to eat only when it is piping hot in the centre, there is no pink meat visible, any juices are clear.

Don’t assume that because meat is charred on the outside it will be cooked properly on the inside.

Cut the meat at the thickest part and ensure none of it is pink on the inside.

Some meat, such as steaks and joints of beef or lamb, can be served rare (not cooked in the middle) as long as the outside has been properly cooked.

This will kill any bacteria that might be on the outside of the meat. However, food made from minced meat, such as sausages and burgers, must be cooked thoroughly all the way through.

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