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. Keep cold food cold and hot foods hot. Cold perishable food should be kept in the cooler at 40 °F or below until serving time.
Hot food should be kept hot, at or above 140 °F.
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. Remember these four simple steps to safe food handling.
CLEAN Wash hands and surfaces often
Separate raw meats from other foods
Cook to the right temperature
Refrigerate foods promptly
Now that you’ve been reminded of basic food safety, get out there and enjoy your summer BBQs!
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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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