The time is here for summer cookouts and picnics! That means lots of fun with friends and family, but it also means opportunity for foodborne illness. But why? Temperatures tend to be warmer, and these gatherings sometimes occur away from clean running water and refrigeration. But you can still keep your food safe to eat by using an insulated cooler. You can use ice, gel packs, or even frozen food to keep your food cold, and remember to minimize opening and closing the cooler so your food stays colder longer. Also keep in mind that a cooler full of cold food will stay colder longer than a partially full one. Finally, remember to keep the cooler out of the direct sun by placing it in the shade or another shelter. When grilling, be sure to prepare foods using separate cutting boards for raw meat and ready to eat foods like fruit and vegetables. Be sure to use a clean plate and a clean set of tongs for serving cooked food, this way you don’t reuse items that have touched raw meat. Use a meat thermometer to ensure your food has reached safe internal temperatures: When eating outside, be sure to never let food sit out for longer than two hours, and if the temperature is over 90 °F do not let food sit out for longer than one hour. Also, bacteria tend to multiply faster when it’s warm, so choose to serve cold food in smaller portions and keep the rest in the cooler.
Now that you’ve been reminded of basic food safety, get out there and enjoy your summer BBQs! All recommendations from: https://www.foodsafety.gov/keep/events/summervacations/index.html
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AuthorOPHIE records and analyzes data from disease investigations, identifies risk factors, and provides education on disease prevention in Nevada. Archives
November 2018
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