BBQ Guide

The team manager will be notified in advance of the date their team will be on the BBQ. Generally only two parents are required for the 2 hours you will be rostered to do.

Each team provides an icecream container of chopped onions. There are onions in the tuck shop you can take to replenish what you have provided.

There are committee members around so don't be afraid to ask if you require further information.

There are guidelines in the tuck shop but in summary:

1: THE SAUSAGES MUST BE COOKED THROUGH AND PIPING HOT

2: ONE PERSON COOKS AND ONE PERSON SERVES (FOR CROSS CONTAMINATION REASONS)

3: WASH HANDS REGULARLY WITH ANTIBACTERIAL SOAP- CHANGE GLOVES AS REQUIRED, THEY ARE CHEAP

4: DON'T WORK ON THE BBQ IF YOU ARE UNWELL

5: THE COMMITTEE WILL CLEAN UTENSILS ETC - DON'T TAKE THEM HOME TO CLEAN THEM

6: NO CHILDREN TO HELP ON THE BBQ i.e. under 10yrs

7: KEEP THE FOOD COVERED IN THE CHILLY BIN WHERE POSSIBLE. THE RAW SAUSAGES MUST BE KEPT COVERED

8: HANDLE FOOD WITH GLOVES AND UTENSILS WHERE POSSIBLE. DON'T USE THE SAME UTENSILS TO COOK WITH AND THEN SERVE WITH.

9: THROW OUT ANY DROPPED FOOD. IF IN DOUBT THROW IT OUT!!!

10: START WITH THE LARGEST BAG OF SAUSAGES FIRST. IT'S BETTER TO GIVE AWAY THE LAST FEW SAUSAGES THAN REFREEZE THEM AT THE END OF THE DAY.

Thank you for your assistance. The club appreciates your efforts!