FIELD NOTES / planning
BBQ food safety: check the food, not the clock
Understand the FSA's cooking temperatures, why burgers differ from whole cuts and how to keep raw and cooked food apart.
A browned outside does not prove that a burger or chicken thigh is cooked through. Use a clean food probe and follow the guidance for the food you are cooking. A planner helps organise the afternoon; it cannot measure what is happening inside the food.
Check both temperature and time
The Food Standards Agency's cooking guidance gives equivalent combinations for the centre of food, including 70°C (158°F) for 2 minutes and 75°C (167°F) for 30 seconds. Use the full combination. The cooker temperature is not the same as the core temperature.
Place the probe where it can measure the thickest part, following its manufacturer's instructions. Check more than one place where needed, and clean the probe between uses. Keep the next raw batch chilled rather than setting out everything at once.
Whole cuts and burgers are different
The FSA says poultry, pork, minced meat products, skewered meat and rolled joints need cooking all the way through. Its guidance distinguishes these from intact whole cuts of beef or lamb, where the outside must be properly cooked. Do not transfer the rules for a steak to a burger.
If you are unsure whether a joint has been rolled, pierced or otherwise prepared, ask the butcher and follow the cooking instructions. Read the linked guidance in full rather than choosing a temperature from an unrelated meat chart.
Set up a clean route to the plate
Use separate plates and utensils for raw food and food ready to serve. Keep raw-food packaging out of the serving area. For a longer gathering, bring out smaller batches and reserve clean serving utensils before you start.
The FSA's cross-contamination advice explains why handling and storage matter alongside cooking. Plan space in the fridge for leftovers before shopping, and follow its cooling and storage instructions.
Guidance across the UK
The FSA guidance covers England, Wales and Northern Ireland. Food Standards Scotland's consumer advice recommends a thermometer reading of 75°C or above in the thickest part. Consult the guidance for your nation and follow any more specific cooking instructions on the food.