With the approach of the mid-autumn festival and barbecue becoming an essential activity of family gatherings and celebration, the Food and Drug Administration (FDA) of the Ministry of Health and Welfare (MOHW) reminds the public about several correct methods to truly enjoy the fun of barbecue in a healthy way. 

Before barbecuing, all the ingredients should be rinsed with tap water thoroughly; when barbecuing, be sure to handle raw and cooked items separately, using different containers and tongs to avoid cross-contamination of raw and cooked food. Also, fresh ingredients should not be exposed too long at room temperature; be aware of the storage temperature, and make sure the ingredients are well cooked before eating to prevent food poisoning. 

The FDA urged the public to try to bring their own eco-friendly tableware for the barbecue; if they need to purchase disposable tableware or bamboo sticks, they should choose products with clear labelling and in sealed packaging. Only barbecue grills with intact surfaces should be used; do not use products if the electric plating on its surface is peeling or dirty. Moreover, as barbecues apply high temperatures to cook foods containing fat, one should reduce the direct contact of food with fire or grease dropping into charcoal fire. When using aluminum foil in barbecue, do not let acidic sauces contact the aluminum foil; instead, one should add the acidic sauces after the ingredients are cooked, and frequently change the aluminum foil. For those ingredients that are difficult to cook through, one should steam, boil, or microwave them beforehand to reduce grilling time. Charred food should be discarded and not eaten. 

As long as the above principles are followed, barbecue can be fun and healthy. We wish everyone a healthy and happy mid-autumn festival. For more food safety information, please visit the FDA website, Food and Drug Consumer Knowledge Service (URL: http: //consumer.fda.gov.tw)