For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

It was because we were using our garden as an outdoor kitchen space that we became aware of the many implications of taking food outside the kitchen environment and the possible lack of hygiene. We have found ourselves getting more adventurous with cooking different dishes instead of the usual barbecue chicken and bake potatoes.

Probably the most important aspect of any type of outdoor cooking is ensuring that the food is cooked properly and that no one suffers from any adverse effects as a result of poor standards of hygiene.

We've included some top outdoor cooking tips below to ensure everyone enjoys themselves to the full.

• When cooking outdoors it's obviously difficult to keep hot foods hot, cold foods cold and for everything to remain clean. Always keep cold and perishable food in a fridge or cool-box and cooked food should be served immediately. Do not serve food until people are ready to eat.

• Never keep food out of the fridge/cool-box for too long.

• Anything that contains minced/chopped meat (e.g. sausages and burgers) should be piping hot and cooked through with no pink bits. Never cook processed meats rare.

• Frozen meat and poultry must be defrosted thoroughly prior to cooking. It is best to defrost overnight in the fridge but not at room temperature because of the danger of bacteria. Bacteria thrive in warm temperatures and double in number every 20 minutes.

• Raw and cooked food should be kept apart at all times to avoid cross-contamination. Never handle cooked food with the same utensils used for raw meat. Also, never keep raw meats next to ready-to-eat food such as bread and salad.

• Always wash your hands after handling raw meat, fish and poultry.

• Move the food around the barbecue so that it cooks evenly.

• It's best to use different utensils for different types of food or to clean them in between use. Cutlery and utensils should be kept clean.

• Never use the same marinade that the raw meat has been sitting in for basting. Make a separate batch for this purpose. Also, don't use a marinade on cooked food if it was used for raw meat.

• Never mix different raw foods - meat and fish for example - in the same marinade. Always marinate separately.

• Use separate chopping boards for raw and cooked ingredients.

• Do not let your pets go near the food or the preparation area.

• Pre-cooked chicken must be put on the barbecue immediately to be finished off. Leaving it sitting on the side will cause bacteria to multiply. Ensure that the chicken is cooked through and that the juices run clear (not pink).

• Raw food should be stored in a covered container and out of the sunshine.

• Food should be kept covered at all times to prevent insects and birds from alighting on it.

• After a maximum of two hours, either throw cooked food away or store it in the fridge. Never allow it stand around if people intend to eat again later on.

• Clean your barbecue thoroughly after each use.

Of course, as you plan your barbecue party, make sure you're relying on equipment and materials designed to withstand outdoor use and that meet the appropriate safety standards.

Many outdoor kitchens and barbecues offer such amazing versatility and allow you to experiment with a variety of delicious 'al-fresco' menus.

For more expert tips and advice on outdoor kitchen living visit both our websites given in the resources information.

Ian D Ludlow helps sales and customer service people and organisations in the business-to-business, direct sales and retail environments to improve their current performance.

As a Master Practitioner of NLP and Accredited LVT Practitioner, he uses fun and creative techniques to change unproductive behaviours and to help individuals and teams THINK FASTER and REACT QUICKER to ever changing market conditions.

He states, "If you carry on doing what you've always done, you'll always get what you've always got." Ian's specialism is knowing what to change and how to change it with minimum effort and maximum return.

Ian helped improve the average sales value for a retail business by 14% which added £34M in sales revenue over one year from 320 stores. He also helped increase the sales conversion ratio by 7% through quality sales training and lead generation programmes for a kitchen and bathroom installer; increasing sales by £24M over one year.

Ian D Ludlow can be contacted on +44 (0)1795 55 56 83 whilst his website is under construction.

Article Source: EzineArticles.com

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