Make sure your barbecue and cooking tools have been cleaned with soap and water before using.
Have separate utensils, plates and other equipment for raw and cooked foods – using just one set will mean you transfer pathogens from raw meats to cooked foods.
Don’t place or prepare raw meat on the grill next to cooked or partially cooked meat or other ready-to-eat foods.
Precook chicken, sausages and minced meat, then barbecue until meat is steaming hot (over 75 degrees Celsius) all the way through.
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