As temperatures rise, so does the importance of food safety.
Whether you're catering at festivals, weddings, sporting events, corporate BBQs or outdoor markets, summer brings extra challenges for keeping food safe. Warmer weather allows bacteria to multiply much more quickly, meaning proper food handling, storage and labelling become even more important.
Here are our top tips for keeping food safe during outdoor catering this summer.
Keep Cold Food Cold
Perishable foods should be kept chilled at 8°C or below, with best practice being 5°C or lower where possible.
Use:
- Refrigerated units
- Cool boxes with plenty of ice packs
- Insulated containers
- Temperature monitoring devices
This is especially important for foods commonly served at BBQs, such as burger patties, sausages, marinated chicken and prepared salads. Avoid leaving chilled food out in direct sunlight, even during busy service.
Cook BBQ Food Thoroughly
Barbecues can be one of the highest-risk catering environments if food isn't cooked correctly.
Unlike indoor kitchens, BBQs can have uneven cooking temperatures, making it easy for meat to look cooked on the outside while remaining undercooked in the centre.
Always:
- Use a calibrated food thermometer
- Cook poultry thoroughly until it reaches the correct core temperature
- Check burgers and sausages are piping hot throughout
- Avoid relying solely on colour to judge whether meat is cooked
Proper cooking helps reduce the risk of harmful bacteria such as Salmonella and E. coli.
Prevent Cross-Contamination
Raw meat juices can easily contaminate ready-to-eat foods if proper precautions aren't taken.
Keep raw and cooked foods completely separate by using:
- Separate utensils
- Colour-coded chopping boards
- Clearly labelled containers
- Dedicated preparation areas where possible
Never place cooked meat back onto the same tray or plate that previously held raw meat.
Label Everything Clearly
Busy outdoor events often mean multiple staff members are preparing and serving food at the same time.
Clear food labels help everyone identify:
- Preparation dates
- Use-by times
- Product names
- Allergen information
- Ingredients where required
Professionally printed labels also make service quicker and reduce the chance of mistakes during busy periods.
Follow FIFO Principles
The First In, First Out (FIFO) method is just as important outdoors as it is inside a commercial kitchen.
Always use older stock first and clearly date every prepared item to reduce food waste and ensure food remains safe to serve.
Protect Food from the Summer Heat
Outdoor catering introduces additional risks beyond temperature alone.
Food should always be protected from:
- Direct sunlight
- Flies and insects
- Dust
- Wind
- Rain
Keep food covered whenever possible and only uncover products immediately before serving.
Monitor Food Temperatures Throughout the Day
Outdoor temperatures can change rapidly, particularly during heatwaves.
Don't assume chilled food is still cold or cooked food is still hot—check regularly using calibrated thermometers and record temperatures as part of your HACCP procedures.
Temperature monitoring is particularly important for BBQ catering, where cooked food may be held before serving.
Wash Hands Frequently
Access to sinks isn't always straightforward at outdoor events.
Make sure staff have access to:
- Hand washing facilities
- Hand sanitiser
- Disposable paper towels
- Gloves where appropriate
Good personal hygiene remains one of the simplest and most effective ways to prevent foodborne illness.
Don't Forget Allergen Information
Outdoor catering doesn't reduce your responsibility to provide accurate allergen information.
Whether you're serving burgers, BBQ skewers, wraps or salads, customers should be able to identify allergens easily and staff should know exactly what's in every dish.
Clear allergen labels help protect customers while giving them confidence when ordering.
Plan Ahead for Busy Service
Summer events can mean serving hundreds - or even thousands - of customers in a short period of time.
Preparing ingredients in advance, organising food storage and using clearly labelled containers helps your team work efficiently without compromising food safety.
Good organisation also makes stock rotation easier and reduces unnecessary food waste.
Enjoy a Safe Summer Season
Summer is one of the busiest periods for caterers, cafes and hospitality businesses, and with the right preparation, it can also be one of the safest.
Whether you're running a weekend BBQ, catering a wedding or serving food at a local festival, keeping food at the correct temperature, preventing cross-contamination and using clear food labels are all essential for protecting your customers.
At DayMark Supplies, we help food businesses stay organised with professional food safety labels, allergen labels, food rotation systems and kitchen solutions designed to support safe, efficient service all year round.