Sizzling Safety: Cooking in Hot Weather – A Guide for Hospitality

When the sun’s out, the grills go on – and whether you’re cooking outdoors at a festival, hosting alfresco dining, or managing summer service, hot weather introduces new food safety and compliance challenges. From temperature control to allergen management and staff wellbeing, hospitality teams must stay vigilant to prevent food poisoning, cross-contamination, and heat-related risks.

Here’s your essential guide to staying safe, legal, and customer-ready in the heat.

1. Outdoor Cooking: More Than Just a Flame Risk

Outdoor cooking can complicate food safety procedures, especially around temperature control, hygiene, and fire safety.

General outdoor cooking tips:

Cook meat thoroughly to a core temperature of 75°C for at least 30 seconds

Use a digital probe thermometer -never rely on colour alone

Juices should run clear, with no pink in poultry, sausages, or burgers

Use separate utensils, trays, and chopping boards for raw and cooked foods

Clean and sanitise thermometers and surfaces between tasks

Wash hands thoroughly with soap and water for at least 20 seconds, especially after handling raw meat or shared surfaces

2. BBQs, Grills & Pizza Ovens: Popular Formats with Specific Risks

BBQ and grill safety tips:

Position cooking units on stable, non-combustible surfaces, away from buildings and customer areas

Always supervise equipment with trained colleagues

Keep a foam or CO₂ extinguisher and fire blanket nearby

For gas units, check hoses for leaks and turn off gas at the cylinder after use

Dispose of charcoal in metal bins with lids – never plastic

Avoid use in high winds or extreme heat; have a contingency plan

Check the core temperature of the thickest part of the meat

Clean and disinfect the probe between uses to prevent cross-contamination

Ensure juices run clear and meat is hot throughout before serving

Pizza ovens and planchas:

Monitor flour dust and open flames for fire risk

Use heat-resistant gloves and tools

Ensure clear signage and safe customer distancing

3. Food Poisoning Prevention in Warm Weather

Hot conditions accelerate bacterial growth, increasing the risk of foodborne illnesses such as Salmonella, E. coli, and Campylobacter.

Minimise the risk by:

Keeping cold food below 8°C and hot food above 63°C

Never leaving perishable food exposed to direct sunlight

Discarding any food held between 8°C and 63°C for more than two hours

4. Safe Outdoor Food Storage: Raw & Cooked

Outdoor service demands strict separation and temperature control to prevent cross-contamination.

Raw food:

Store in cool boxes or fridges at 8°C or below

Keep shaded and covered, away from ready-to-eat items

Use sealed, labelled containers for different raw meats

Cooked food:

Serve immediately or keep above 63°C using insulated units

Monitor holding times – discard after two hours unless temperature is maintained and verified

Use time-stamped labels for buffet-style service to support safe rotation

5. Is It Cooked? Don’t Guess – Probe It

Visual cues like browning aren’t reliable. Undercooked meat is a leading cause of food poisoning.

Best practice:

Use a calibrated probe thermometer for every batch

Check the core temperature of the thickest part

Clean and disinfect the probe between uses

Ensure juices run clear and meat is hot throughout

6. Allergen Management: More Ingredients, More Risk

Outdoor cooking often means new menus and marinades, increasing allergen complexity.

Stay compliant by:

Maintaining an up-to-date allergen matrix for all dishes

Clearly labelling food at buffet or self-service stations

Training staff on the 14 major allergens and how to manage additional sensitivities

Using separate utensils and preparation areas for allergen-free meals

Never guessing – if in doubt, don’t serve

7. Cross-Contamination: Keep Meats Separate

Handling multiple meats at pace increases the risk of cross-contamination.

Prevent it by:

Using the correct colour-coded chopping boards and utensils

Physically separating raw meats in storage and preparation

Washing hands thoroughly between handling different meats

8. Staff Heat Protection and Hygiene

Outdoor cooking can become dangerously hot, risking staff wellbeing and food safety lapses.

Protect your team:

Provide hydration breaks and access to chilled drinking water

Encourage light, breathable uniforms and hats

Supply high-factor sunscreen to reduce sunburn and long-term skin risks

Rotate staff on heat-intensive tasks to prevent fatigue

Watch for signs of heat exhaustion: dizziness, confusion, headaches

Ensure hand hygiene stations are stocked and accessible, especially in high-heat areas

9. Don’t Forget the Paperwork

Every new food process must be reflected in your food safety management system.

Stay compliant by:

Updating HACCP documentation for hot weather procedures

Keeping temperature logs for hot-holding and chilled storage

Conducting pre-season refresher training on food safety, allergens, and hygiene

Summary: Stay Safe, Stay Profitable

Hot weather food safety is non-negotiable. With the right procedures in place, summer service can be both safe and successful. From outdoor cooking safety and allergen control to staff protection and fire risk management, every detail counts.

At Shield Safety, we help hospitality businesses stay compliant, confident, and in control – whatever the weather.