KEEP THE BUGS OUT OF
YOUR FOOD THIS SUMMER!
A GUIDE TO SAFER SUMMER EATING OUTDOORS
When the sun’s out there is nothing we like
better than to eat outside. From a yummy picnic
to a sizzling barbecue – or just working wonders
on a campsite stove – food tastes better in the
fresh air.
But there’s one thing we don’t love in our food:
those summer bugs! They’re quite the bane
of the barbecue. Wasps, flies, mosquitos,
campylobacter…
We can’t do much about the critters coming to
tea but we can take action against the ‘food
bugs’ hanging around for dinner.
Keep yourself and your loved ones safe from
campylobacter all year round by following the
‘chicken rules’.
Campylobacter?
Campylobacter is not an insect but a group of
species of bacteria. It’s also the most common
cause of food poisoning in the UK. You can’t
see it, smell it or even taste it on food but
if it affects you, you won’t forget it. About
four in five cases of campylobacter food
poisoning in the UK come from
contaminated poultry – especially chicken.
THE CHICKEN RULES
1. Transport and store raw chicken
separately from other food, covered and
chilled on the bottom shelf of the fridge
2.Don’t wash raw chicken as it splashes germs
3.Wash everything that’s touched raw chicken
in soap and hot water – your hands and utensils
4.Check chicken is cooked thoroughly –
no pink meat, steaming hot and the
juices run clear
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WE LOVE CHICKEN!
Move over sausages and burgers! Chicken is
officially our favourite meat on the barbecue.
In fact, in the UK we eat chicken a whopping
136 times per year! Why not give these
summer recipes a go? Brought to you by
The Women’s Institute – ladies who know
a thing or two about cooking.
Allergy advice: Allergens are listed in Bold
HONEYED BBQ CHICKEN
Serves 4
4 Chicken Breasts
2 teaspoons Mustard Powder
2 tablespoons Clear Honey
2 teaspoons Vinegar - preferably white /
white wine vinegar (may contain sulphites)
Method
1. Pre-heat the oven to 190C/Gas 5/fan oven 170C
2.In a small bowl, mix the mustard, honey
and vinegar
3.Put the chicken breasts into a baking dish,
skin side up and with a spoon or basting
brush, spread the mixture over the chicken
4.Oven roast the chicken, uncovered, for 30-35
minutes, until the chicken is steaming hot,
with no pink meat and the juices run clear
5.Baste the chicken at least twice while roasting
6.Finish off the chicken on the barbecue for
extra flavour
7. Dispose of packaging
SMOKED CHICKEN WALDORF SALAD
Serves 4
1 head of Celery, cut into chunks
2 red, skinned Apples, quartered and cored
50g Walnut pieces (nuts)
200g Smoked Chicken Breast, cut into bite-size
pieces (you can use cold, cooked chicken)
3 tablespoons French Dressing (mustard)
(may contain sulphites)
2 tablespoons chopped fresh Parsley, to garnish
Method
1. Put the celery in a large bowl
2.Cut the apple quarters in half again, and cut each
piece into four or five chunks. Add to the celery
3.Add the walnuts, chicken and French dressing
and stir to mix well
4.Pile on to plates, sprinkle over the parsley and
serve immediately
ROAST PINEAPPLE WITH MANGO YOGHURT
Roasting the pineapple gives it a delicious flavour
and texture, and is great on the barbecue too.
Serves 4
1 ripe Pineapple
3 tablespoons light Muscovado Sugar
50g unsalted Butter (milk)
Greek or Mango Yoghurt (milk)
Method
1. Peel the pineapple and remove any eyes
2.Cut it into four wedges and then cut each
wedge into slices
3.Arrange the slices in a single layer in a
roasting tin, sprinkle with sugar, dot with
butter then roast at Gas 6/200C –
alternatively, barbecue on a medium heat
after you’ve finished cooking any meat
4.Serve with a good dollop of Greek or mango
yoghurt
Find more chicken recipes at
www.food.gov.uk/chickenchallenge or
share yours #ChickenChallenge #LoveSummer
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CHARRED DOESN’T
MEAN COOKED!
TIPS ON SAFER SUMMER EATING
1. Pre-cook – it’s a very good idea to cook all
chicken in the oven prior to giving it a final
‘finish’ on your barbecue where possible.
Your friends and family will still experience
that special barbecue ‘charred’ taste – and
you will know that you’ve cooked the chicken
all the way through. This technique can also
be used for sausages, burgers and kebabs if
you’re cooking for large numbers.
2.Charred on the outside doesn’t always mean
cooked on the inside – it’s always safer to cut
open and check your burgers, sausages and
chicken. Turning meat regularly and moving it
around on the barbecue will also help to cook it
evenly. If in doubt, keep cooking.
3.Remember, disposable BBQs take longer to
heat up and to cook food – always check that
your meat is cooked right through and don’t
overload the BBQ.
4.Avoid cross-contamination by storing
raw meat separately before cooking – use
different utensils, plates and chopping boards
for raw and cooked food. Always wash your
hands thoroughly with soap and hot water and
dry them before handling your food for the
barbecue and after handling raw foods including
meat, fish, eggs and vegetables.
5.Keep plates and cutlery away from raw meat
and fish – never serve your guests cooked food
on a plate or surface that’s had raw meat or fish
on it, and don’t use cutlery or marinades that
have been in contact with raw meat. There’s no
point in serving up food with a flourish if you’re
adding bugs back into the mix.
6.Keep cold foods below 8°C and hot foods
above 63°C – don’t leave food that you would
store refrigerated standing around in the warm.
You can get a cool bag for this purpose. Keep
the number of times the bag is opened to a
minimum until the food is eaten. It’s also a good
idea to keep drinks in a separate cool bag, so
that you can take out drinks as often as you like.
7.Cook marinades thoroughly if you intend to
use them as a glaze or sauce.
8.If you’re preparing rice beforehand, ensure
it is fully cooked – cool and refrigerate it
within one hour of cooking and make sure it is
consumed within 24 hours.
THE CHICKEN CHALLENGE 2015
is a campaign to cut campylobacter
food poisoning in half by the end of
the year. To pledge to do your bit, go to
www.food.gov.uk/chickenchallenge
Find lots more tips, recipes, kids activities and
advice at www.food.gov.uk/chickenchallenge
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WE’RE ALL GOING ON A BUG HUNT
Need something to do while the food’s cooking? Go on a bug hunt!
Just remember to wash your hands before eating.
Ant
Caterpillar
Centipede
Earthworm
Earwig
Grasshopper
Harvestman
Ladybird
Millipede
Shield bug
Spider
Stag beetle
Remember: There’s one ‘food bug’ you can’t see
with the naked eye: campylobacter (pronounced
cam-pie-lo-bac-tor). What do you think it looks like?
Slug
Woodlouse
Snail
Campylobacter
Create a picture of what you think
campylobacter looks like and share it on
Facebook or Twitter #ChickenChallenge
#LoveSummer
This guide was created by
the Food Standards Agency,
with the kind support of
The Women’s Institute.
www.food.gov.uk/chickenchallenge
Published July 2015
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