Food safety at your street party

You don’t need to have special insurance or a written risk-assessment to run a Jubilee street party on Sunday 5 June, but that doesn’t mean you can forget all about managing risks – you want everyone to have a good time, not spend it in A&E! So let's make food hygiene and safety a priority.

Basically, good food hygiene boils down to this – if it’s hot, keep it hot, if it’s cold, keep it cold! The danger zone for the growth of bacteria is between 8C and 60C. The biggest risks you will encounter are from underdone meat on barbecues, contamination between raw and cooked food, and anything that will spoil quickly, such as seafood or creamy desserts, being left around in the summer heat.

Cold food. Anything that will be eaten without further cooking, whether it’s Coronation chicken sandwiches or trifle, should be stored in a fridge at below 8C. When it is brought out, it should not remain at room temperature longer than four hours – after that, bacteria will start to multiply and could become dangerous. If you want to keep leftovers for the next day, make sure they go straight back into the fridge, and are eaten from the fridge the next day. If it’s a really hot day remember that food will spoil faster – you could put frozen ice packs on the table underneath dishes to help keep them cool.

Extra care foods. You should also be aware that some foods are more likely to cause food poisoning than others – foods containing raw egg, such as homemade mayonnaise or mousse (shop-bought is pasteurized), pâté, soft cheeses, deli meats, rice salads and shellfish are more likely to cause food poisoning. You can find out more information on minimising risks here here.

Hot food. Hot dishes should be thoroughly cooked, then kept at 63C or above until ready to serve. Once put on the table, they should not be left at room temperature for more than two hours. If you are going to keep any for the next day, cool it quickly and put into the fridge or freezer, then reheat thoroughly and serve immediately.

Barbecues. If you are using a charcoal barbecue, allow time for the coals to get hot enough before you start cooking – they should be glowing red, with a grey, powdery surface. Ensure that everything on the barbecue is cooked thoroughly before serving (check there is no pink visible when you cut into the thickest part and that meat juices run clear) and avoid any cross contamination between raw and cooked foods. Chicken pieces or pork steaks are safest cooked thoroughly in the oven then finished off on the coals for that lovely smoked taste. The Food Standards Agency has more useful information about BBQ safety.

Allergies & special diets. Don’t forget to check with your neighbours if anyone requires a meat-free diet – you may need a separate barbecue if you have vegans or vegetarians to cater for. You should also be prepared that people might be allergic to everyday foods such as gluten, dairy or nuts. If you are providing food for people with allergies, make sure it is kept covered and clearly labelled, and be particularly careful during preparation – even a breadcrumb can make a coeliac ill, and allergens can be found in many prepared foods, so read labels carefully.

Have a lovely time!