With Wimbledon in full swing, it must mean it's the barbecue season again. Barbecuing food is a break from the norm for most households. This is why extra thought and planning is needed in anticipation of your barbecue.

The following recommendations are made by City of York Council Food Unit to help you ensure that your event is successful and safe.

Buy meat, prepared salads, vegetables and other fresh foods with sufficient shelf life before your barbecue. Most foods of this type will have a 'use by' date upon them. Do not use food beyond this date.

Store all perishable (fresh) foods in a refrigerator which is operating below 5C. This can be checked using a fridge thermometer costing a couple of pounds at hardware stores and supermarkets.

Ensure that salad items, vegetables etc which are not to be cooked are stored in the salad drawer away from risk of contamination from meat juices. Keep all meats, salads and other perishable foods in the fridge until just before you are ready to cook/eat them.

Wash hands before touching foods and after handling raw meat and poultry.

Make sure that any preparation surfaces and utensils are spotlessly clean.

If possible, pre-cook all poultry in the microwave, then take them straight to the barbecue to finish them off.

Light the barbecue well in advance, make sure you use enough charcoal and wait until it is glowing red (with a powdery grey surface) before starting to cook.

Cook poultry, sausages, burgers and chopped or minced meats right through.

For further advice contact the Food Safety and Standards Unit on York (01094) 551510.