Tuesday, August 3rd 2010: safefood has teamed up with local butchers across the island of Ireland to promote the importance of food safety and healthy eating to consumers when purchasing and preparing raw meats.
The campaign, called ‘Ask your local Butcher’, will see independent butchers across the island of Ireland talking to their customers about tasty recipes and providing advice on choosing, preparing and cooking food safely. The messages for the campaign over the summer will focus on the barbecue season.
The reminder comes as a survey reveals that almost half (48%) of people in the Republic of Ireland don’t know how to check that barbecued meat is properly cooked . Another study highlighted that 72% of people risk food poisoning by failing to thoroughly wash knives used in preparing raw chicken before reusing them on salad vegetables .
Commenting on the campaign, Dr David McCleery, safefood said: “We are delighted to be working with local butchers to provide consumers with practical tips on how they can safely prepare food to prevent food poisoning, whilst enjoying great meals with friends and family this summer.
Our research has revealed that 36% of people in the Republic of Ireland are very concerned about food safety issues , so this leaflet outlines the six golden rules for a safe barbecue. Healthy recipe options are also provided to promote the importance of a balanced diet, with recommendations on portion sizes and suggestions for healthier cuts of meat. We hope that this free leaflet will encourage consumers to follow our top tips to enjoy a safe and healthy barbecue.”
Consumers can test their knowledge on food safety by taking part in safefood’s online competition for the chance to win a barbecue.
For more information on food safety in the home, or to request a copy of the leaflet, please call the safefood helpline on 0800 085 1683 or download a copy.
For further information please contact:
Cliodhna Lamont / Susie Cunningham
Telephone: 01 6690030 / 087 925 0874 (CL)
Email: email@example.com / firstname.lastname@example.org
 Safetrak 10 research conducted across island of Ireland, 3rd – 16th November 2008 by Millward Brown Lansdowne. Representative sample of 805 people (503 in Republic of Ireland and 302 in Northern Ireland) aged 15 – 74 years.
 “Identification of Critical Control Points during Domestic Food Preparation”, University College Dublin and the University of Ulster at Jordanstown, 2008.
 Safetrak 11 research conducted across Island of Ireland, 23rd November – 8th December 2009 by Millward Brown Lansdowne. Representative sample of 804 people (504 in Republic of Ireland and 300 in Northern Ireland) aged 15 – 74 years
Notes to editors:
The six golden rules for a safe barbecue:
- Keep raw meats completely separate from cooked meats and food that is ready to eat
- Always thoroughly wash your hands after handling raw meat
- Leave frozen food to thaw out fully on the bottom shelf of your fridge before you cook it
- Light the barbeque well before you start cooking on it
- Chicken, pork and meat that is minced or skewered (such as burgers, sausages and kebabs) can contain bacteria throughout, so they must be cooked all the way through
- Just because the meat turns crisp and brown on the outside, don’t presume it’s properly cooked inside