Food safety in summer, how to avoid cooking problems

The barbecues They are one of the funniest activities of the summer. An option to eat as a family, control what is put on the table and make sure that there is nothing that can put at risk the usual diet of the little ones. But it is worth remembering some safety rules for these events and thus avoid problems arising from this leisure.

Not only do you have to remember the importance of making a barbecue in a limited place for it. It should also be taken into account that food is being cooked in a special way and that you have to know not to do what is put in the month something harmful to health. Therefore, from the AFood and Drug Administration Some tips are remembered for those who wish to spend a day with their family enjoying this activity.


Monitor the temperature

This organism of alimentary hygiene remembers in the first place that it has to take into account the temperature to which goes to cook. It is not necessary to toast the food since in these cases acrylamide can appear, a compound very harmful for the health and that favors the development of cancer. Another undesirable ingredient that can appear by cooking too much is starch.

Cooking over the 120 degrees increases the possibility of this ingredient. So every barbecue cook should make sure not to burn what is cooked. On the other hand, being in contact with a more open environment, the possibility of getting dirty is greater. For this reason it is advisable to constantly check the hands to maintain a constant hygiene and not to contaminate the food that is placed on the table.


Other security measures that are suggested are:

- Do not mix raw and cooked food. Never use plates where there has been meat, seafood or other raw foods until they have been thoroughly washed with hot water and soap. What is being prepared must be placed in a clean area.

- Do not leave the food to marinate outside or at room temperature. If you opt for this way of seasoning, the food should stay in the refrigerator and keep it in the refrigerator until it is cooked.

- Make sure that all food has been cooked completely. It is not necessary to use a kitchen thermometer. The meat should be cooked at an internal temperature of about 71 ° C, in the chicken to at least 74 ° C. Never leave these raw foods inside.

- Do not leave food out. Everything prepared must be consumed as soon as possible. If you are going to take something else, you have to cover the dishes to avoid contamination in the outside environment.


Cold barbecue

Those families that have thought about a barbecue in the middle of the field, should know that lighting a fire in this environment is quite a recklessness since this could lead to a forest fire with terrible consequences. For this reason, INFOCA proposes the "cold barbecue", composed of dishes already cooked at home and that arrive in the field in lunchboxes, thus preventing a fire from being lit to make meats and other foods that require cooking.

In this way the "cold barbecue" that suggests INFOCA It is made up of a multitude of equally tasty dishes that will make the food in the countryside a true safe feast without risk of fire. Foods such as tortillas, gazpacho and salmorejo, Russian salad, cakes and of course desserts such as cakes or puddings. A true menu that has nothing to envy to the barbecues of meat.

And it is that as it is assured from INFOCA this "cold barbecue" does not have to suppose less fun. In fact, from this organization it is ensured that the objectives of this food plan in the field are: to guarantee fun and to take advantage of free time while maintaining safety in the field.

Damián Montero

Video: Summer Food Safety PSA


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