While we all love the fun and atmosphere of a barbecue, there is definitely a serious side to outdoor cooking – food contamination!

Whether you are at the beach, out in the bush, on the deck or in the backyard – it only takes minutes for uncovered or un-refrigerated food to fall prey to flies and other insects.

So, here’s a checklist of handy food safety tips, to keep in mind for the barbecue season:

* Keep food in the fridge when not in use. Food should be kept at 5 degrees C or cooler and for hot food, at 60 degrees C or hotter. Bacteria multiply when food is in the danger zone of 5 to 60 degrees C.

* Never leave food out of the fridge for longer than four hours. Two hours if the food is going back to the fridge.

* Cool down hot or warm food, before placing it in the fridge.

* Separate cooked and raw food. They should never be placed on the same tray! * Food should always, always be covered when it’s not being used!

* If possible, cut food into serving sized pieces in a controlled environment such as in the kitchen, rather than outside.

* Do not use marinades on cooked meats that have come into contact with raw meat. It’s probably best to set aside a jar with extra marinade for basting etc.

* Cook the food properly and remember to keep hot food HOT.

The last point is obvious but extremely important. Wash your hands regularly and keep plates and utensils clean.

Happy (hygienic) barbecuing!