Any frozen meat should be thoroughly thawed out before it is placed on the barbecue; otherwise, although it may appear to be cooked on the outside, it could still be raw on the inside.

Make sure your barbecue is hot enough before you start to cook. Food should be turned regularly during cooking time so that it cooks evenly throughout.

Remember that even when food is charred on the outside, it may not be cooked on the inside. Turn food regularly as it cooks and check burgers, sausages and chicken before serving; cut into the meat to make sure it is not pink in the middle, and make sure that any juices run clear. Properly cooked fish will flake easily, and should be opaque all the way through to the centre.

Perishable ingredients are best kept in the fridge until you're ready to serve them - avoid taking food out before it's needed, especially in hot weather.

Watch out for raw meat and fish dripping their juices on other foods; it’s best to keep raw and cooked foods well apart. Do not use leftover meat marinade as a sauce.

If you are barbecuing at home, you can always use your kitchen oven to finish off anything you feel worried about, to ensure it has cooked through properly.