Summer home safety tips
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Safe barbecuing
Here are some tips to help you to enjoy your barbecues safely this summer:
- ensure pets and children are kept away from the cooking area
- keep the barbecue on a flat surface
- keep a watering can, fire extinguisher or sand close by
- use long tools to barbecue in order to keep hands and clothes away
- once cooled dispose of ash safely
- wait until the barbecue has cooled down before moving it
- ever leave a barbecue unattended
- barbecue indoors or inside any structure that could catch fire e.g. tent or gazebo
- ignite the barbecue with petrol or lighter fuel squeezed from a bottle
- overload your grill with food – too much fat dripping onto the flames can cause a flare-up
- turn on the gas while your grill lid is closed as it can cause gas to build up inside your grill
- drink too much alcohol – keep a clear head if you’re in charge of barbecuing
Keeping your home safe while away
Going away on holiday? Here are some helpful tips to safe guard your home while you and your family enjoy a break:
- cancel regular deliveries such as milk and newspapers - make your house appear that it is lived in
- open curtains/blinds - closed curtains in the day is a clear sign your house is empty
- external maintenance
- be smart with lighting
- resist posting status updates on social media - don't tell the world your home is empty
- lock all doors and windows
- keep valuables in a safe place
- put lights and radios on a timer
- mark your valuables with you house number and postcode, take photos of your property
Food safety tips in warm weather
Below are a few food safety questions and answers to keep in mind when you have your next summer barbecue/picnic:
Answer:
The combination of warm weather and outdoor meal can be deadly. Bacteria multiply faster in warmer temperatures and preparing good outdoors makes safe food handling more difficult.
Remember the 4C's of food hygiene:
- cleaning: wash hands,equipment, and surfaces often to prevent harmful bacteria from spreading
- cross-contamination: this is likely to happen when raw food touches ready to eat food, utensils or surfaces
- cooking: cook at proper temperature to prevent foodborne illness
- chilling: refrigerate promptly and keep cold food cold helps to stop harmful bacteria from growing
Answer:
You can't rely on timing or the appearance of meat to tell that it's done. A food thermometer is recommended, it is the only way to be sure food is safely cooked.
A thermometer:
- helps you to avoid overcooking
- reduces the risk of foodborne illness
Answer:
Be smart and keep foods apart - don't cross contaminate. Some handy tips:
- place raw meat,poultry and seafood in containers or sealed plastic bags
- store eggs in their original carton and refrigerate as soon as possible
- wash hands with soap and warm water for 20 seconds before handling food
- wash cutting boards, dishes and counter top with hot soapy water after preparing each food item
- use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood
- marinate food in the refrigerator, not on the counter - the marinade should not be used as a sauce on cooked foods
- never place cooked food back on the same plate or cutting board that previously held raw food
Answer:
No, never leave perishable food out of the refrigerator for more than two hours. Keep cold food cold.
Please look at The Food Standards Agency website for more information on food safety and hygiene.