SAFETY TIPS

Barbecuing is a perfectly safe method of cooking if it's done sensibly - use these simple guidelines as a basic checklist to safeguard against accidents. If you have never organized a barbecue before, keep your first few attempts as simple as possible, with just one or two types of food. When you have mastered the technique of cooking on a grill you can start to become more ambitious. Soon you will progress from burgers for two to meals for large parties of family and friends.

• Make sure the grill is sited on a firm surface and is stable and level before lighting the fire. Once the grill is lit, do not move it.
   
• Keep the grill sheltered from the wind, and keep it well away from trees and shrubs.
   
• Always follow the manufacturer's instructions for your grill, as there are some grills that can use only one type of fuel.
   
• Don't try to speed up the fire - some fuels may take a long time to build up heat. Never pour flammable liquid onto the grill.
   
• Keep chicken and pets away from the fire and make sure the cooking is always supervised by adults.
   
• Keep perishable foods cold until you're ready to cook - especially in hot weather. If you take them outdoors, place them in a cool bag until needed.
   
• Make sure meats such as burgers, sausages and poultry are thoroughly cooked - there should be no trace of pink in the juices. Pierce a thick part of flesh as a test: the juices should run clear.
   
• Wash you hands after handling raw meat and before touching other foods. Don't use the same utensils for raw ingredients and cooked food.
   
• You may prefer to precook poultry in the microwave or oven and then transfer it to the grill to finish cooking and to attain the flavor of barbecued food. Don't allow meat to cool down before transferring it to the grill; poultry should never be reheated once it has already cooled.
   
• In case the fire should get out of control, have a bucket of sand and a water spray on hand to douse the flames.
   
• Keep a first-aid kit handy. If someone gets burnt, hold the burn under cold running water.
   
• Trim excess fat from meat and don't use too much oil in marinades. Fat can cause dangerous flare-ups if too much is allowed to drip onto the fuel.
   
• Use long-handled grilling tools, such as forks, tongs and brushes, for turning and basting food; keep some oven gloves nearby, preferably the extra-long type, to protect your hands.
   
• Always keep the raw foods to be cooked away from foods that are ready to eat, to prevent cross-contamination.