Dear colleagues and students,Many people like barbecuing, especially in Autumn. However, if we do not handle food properly during barbecuing, it may cause food poisoning. It is important to pay attention to the tips below for enhancing food safety.Preparation before barbecuing
- Clean grilling utensils thoroughly before and after barbecuing.
- Start barbecuing only when the coals, ovens or grilling utensils reach the cooking temperature to reduce the time of barbecuing.
Barbecuing
- Keep all food covered to prevent cross-contamination.
- Avoid prolonged exposure of food under sunshine and keep food cold by using ice-packs.
- Cook meat thoroughly to kill harmful bacteria.
Serving
- Separate raw food and cooked food to avoid cross-contamination.
- Use clean platter and utensil when serving.
- Eat cooked food as soon as it is ready.
To avoid cancer-causing compound - polycyclic aromatic hydrocarbons (PAHs) being produced when barbecued meat is not processed properly, we can take the following precautions:
- Choose lean meat rather than meat with high-fat content.
- Trim visible fat to avoid dripping onto the heat source.
- Avoid barbecuing food immediately above the heat source to prevent direct contact of food with the heat source and dripping onto the heat source.
- Grill food in foil packets.
- Remove any burnt portions.
Lastly, please pay attention to environmental hygiene by cleaning the area after barbecuing. Source:
Centre for Food Safety, the Government of the Hong Kong S.A.R.
https://www.cfs.gov.hk/tc_chi/programme/programme_rafs/programme_rafs_fc_01_06_pub.html
If you would like to read more health tips, please visit the website of Office of Health, Safety and Environmental Affairs https://hseo.um.edu.mo/health-tips/
Office of Health, Safety and Environmental Affairs |