Tips for hosting a healthy cooking event
Below are a few tips for organising the Community Healthy BBQ Challenge and/or other healthy cooking events you may organise:
Include a variety of plant foods:
- vegetables
- legumes
- fruit
- cereals such as wholegrain bread, rice, pasta, and noodles
Include a moderate amount of animal foods:
- low fat milk
- low fat yoghurt and cheese
- lean meat
- poultry
- fish
- eggs
Tip: Add herbs and spices instead of salt and use polyunsaturated or monounsaturated oils.
Food hygiene
It is important that the chef/cook prepares and stores the ingredients and cooked food safely.- Always wash hands before preparing or serving food and after handling animals or visiting the toilet.
- Wash everything well after use.
- Foods and left overs should always be returned to the refrigerator as soon as possible (check that the fridge temperature is satisfactory (at or below 50C).
- Thaw frozen meats in the refrigerator.
Simple tips for outdoor BBQs
- Always pack food in insulated containers with plenty of ice around the food
- When barbecuing, use clean plates and utensils for cooked food. Never use the same plate or container that held the raw meat
- Cut meat into serving size pieces before leaving for your outing and ensure that all salads are ready to eat - to reduce food handling, particularly where there is no hand washing facility
- Only take food out of the esky or fridge when they are ready to serve - use them promptly or chill them again
- Don’t take risks with leftovers - even if they smell and look alright, they may still cause food poisoning
For more information on food preparation, handling and temperature control requirements, visit Food Standards Australia New Zealand.