Guide · updated November 2026
Sausage sizzle food safety and risk checklist
The humble sausage sizzle still needs food safety and gas safety controls, and some councils need a notification.
| Hazard | What could happen | Before | Key controls | After |
|---|---|---|---|---|
| Hot plates and cooking oil | Burns to volunteers or children | High | Barrier between the public and the BBQ · Long tongs and heat-resistant gloves · Only briefed adult volunteers cook · Burns kit and cool running water nearby | Medium |
| Undercooked or poorly stored meat | Food poisoning | Medium | Raw meat kept in a cold esky or fridge at 5°C or colder until cooking · Separate tongs and trays for raw and cooked food · Sausages cooked right through (no pink), spot-checked with a thermometer · Hand washing station at the BBQ | Low |
| Gas BBQ leak | Fire or explosion | High | Connections leak-tested with soapy water before lighting · Cylinder in date, upright and in open air · Extinguisher and fire blanket at the BBQ | Medium |
Checklist
- Raw meat in an esky or fridge at 5°C or colder
- Separate tongs and trays for raw and cooked
- Sausages cooked right through, with no pink
- Hand washing station: water, soap, paper towel
- Barrier between the public and the hot plate
- Gas leak-tested, cylinder upright and in date
- Extinguisher, fire blanket and burns kit
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