Outdoor cook-outs or picnics are irresistible in the summer season. Follow these tips to protect your family from the dangers of food borne illness without skimping on these fun-filled traditions.
Separate the raw from the cooked. Avoid using the same plates, utensils and cutting boards when handling raw meats and ready-to-eat foods. Wash these items in hot, soapy water before using them for anything else. Make sure you keep your hands washed and cleaned as well. Set up a system where you can avoid cross-contamination, like different colored cutting boards for each type of food.
Rinse those fruits and veggies. Fresh fruits and vegetables should always be washed before you consume them even if they have thick rinds or skin.
Make it chill. Cold, perishable foods should be stored at 40 degrees or below until it's time to serve or cook them. You can place them in coolers with bags of ice, frozen gel packs or frozen water bottles. Remember to drain the meltwater and replace your ice frequently. Beverages should be stored in a separate cooler.
Keep it hot. Hot foods need to stay at 140 degrees or above until serving time. Keep them well-wrapped in insulated containers to hold heat in.
Grab the thermometer. A food thermometer is essential. To keep you and your family safe, you should use your thermometer to make sure ground meats reach 160 degrees, whole cuts of meat reach 145 degrees with a three-minute rest time, and poultry reaches 165 degrees.
Don’t risk it. Bad bacteria can grow quickly on foods that have been exposed to temps between 40 degrees and 140 degrees for too long. Foods should not be left out for more than two hours. If it's over 90 degrees outside, foods need to be properly stored or tossed after one hour.
Sources: Academy of Nutrition and Dietetics; American Academy of Pediatrics; Food and Drug Administration; Food Safety and Inspection Service; U.S. Department of Agriculture