A successful Sausage Sizzle is a food safe sizzle!

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The famous Aussie Sausage Sizzle is a popular way to raise monies for community groups and charities.  Often the simple food handling and storing precautions are over looked.  At Sycan Meats we believe a successful sausage sizzle is a food safe sizzle.   In accordance with local council guidelines and a few tips of our own we have prepared a guideline for you to ensure that your next sausage sizzle is a safe sausage sizzle.

Preparation and transportation of Food:

• All food for sale must be prepared in a registered food premises or an approved kitchen before leaving for the sausage sizzle site.  
• All perishable food must be transported and stored in a refrigerated vehicle, insulated cooler or suitable sealed container with plenty of ice or cool packs.  Ideally you need to keep your perishable food  0-5C. By ensuring the food is covered this can preventsthe food from becoming contaminated.
• Only remove your meat from the fridge or insulated container just prior to cooking it – never leave the meat exposed or just sitting around in the elements.   This also keeps to maintain the temperate below 5C.
• Be wary of cross contamination from raw meat to cooked meat. Cross contamination is the passing of bacteria from raw meat to other foods via hands, chopping boards, utensils, containers etc and commonly causes food poisoning.  Keep raw meat well separated in different containers and wash hands and equipment immediately after coming into contact with raw meat.
• Sycan Meats recommends that you follow the same procedures to your onions. 

Cooking and handling:

• The cooking equipment ie barbie should not be in reach of the public and free of dust borne and droplet contamination (ie coughing, sneezing by the public).
• Keep all food in covered or sealed containers and off the ground.  Sausages and onions should be stored below -5C in either a fridge or esky with ice. 
• Ensure that all sauces are in squeeze bottles.
• Remove the meat and onions just prior to cooking.  Never leave it sitting out in the elements.
• When cooking meat products ie sausages and hamburger patties ensure they are cooked thoroughly so that the juices run clear.
• Food should be fully cooked and served immediately.  Keep hot food very hot (>60C) and cold foods cold (<5C) never keep them “just warm”.
• Use disposable latex gloves for all members handling food.  Gloves must be used and changed frequently, to prevent cross-contamination of food products.  Often people forget to change their gloves frequently this is very important.
• Handle all food products with tongs or other equipment.   Ensure that you use separate equipment when handling raw and cooked meats and that you have adequate clean and dry equipment for serving the food. (ie if dropped you may need to use another pair to continue cooking/serving).
• Use clean and dry equipment for serving the food.  Never use the same equipment for raw and cooked sausages.  Ensure that you wash your hands after handling raw sausages and gloves should be used at all times.

This information was prepared by Sycan Meats and is designed as a guide only.  Sycan Meats recommend that you refer to your local council for specific health and safety regulations and guidelines.