Food & Expo 2010
Cooked Sausages

2011 Reports & Stories from The Big Kitchen

Publication: Stir it Up / Food Safety challenges that barbecues present

Food poisoning cases double during the summer months with one of the primary causes being barbecues that serve up raw and undercooked meat. As Jonathan Ashmore , commercial director at The Big Kitchen, points out: “Everybody loves a barbecue and it is a fantastic business opportunity for the foodservice industry – but there is a downside for caterers because barbecues also represent a major challenge  in terms of food safety. The fact that cooking has to be done away from the sterile and controlled kitchen  environment presents a problem, particularly during the hot weather when raw meat is opened to the elements. Another issue is that it is difficult for staff to cook consistently as the heat and temperature of a barbecue flame can vary remarkably.” He suggests using pre-cooked meat products to alleviate food safety issues.

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