Survival Guide to Food Safety
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06/16/2009
How much do you know and practice about outdoor food safety? Warm weather is the perfect time for picnics and barbecues. It’s also prime conditions for bacteria to thrive causing food poisoning. Keep food-borne pests from spoiling your spring and summer plans by following some simple tips about food safety.
Clean
Wash your hands often. Pack antibacterial wet wipes for the road. Call in advance to ask if hand washing facilities are available at the picnic site. If not, bring along soap and water to clean hands and other supplies. Wash your hands to the length of the “Happy Birthday” song twice. Be sure to keep food preparation surfaces clean and wipe down often. Always wash raw fruits and vegetables in clean water. Just because you can’t see the bacteria doesn’t mean it’s not there! Bring along clean plastic bags and containers to store your leftovers.
Separate
Keep raw foods separate from ready-to-eat and cooked foods. Use two sets of tongs and plates for handling meats, poultry and seafood—one set for actual cooking and another set to remove and place the cooked food. You can never have too many extra plates, napkins and paper towels! Treat ice as a food too! Be sure to use different ice for cold beverages and for keeping food chilled.
Cook and Double Check
Don’t guess when you think food is ready--go with the actual temperature! Pack along a meat thermometer to check if food is cooked to the proper temperature. Don’t go by looks! Grilled meats may appear brown on the outside but the inside may not be fully cooked. The safe temperatures for cooked foods are:
- Steaks and Fish: 145 degrees F
- Hamburgers: 160 degrees F
- Hot Dogs to 165 degrees F
- Chicken Breasts to 170 F
Be sure to clean thermometer between uses. Never partially cook poultry or meat to finish grilling later on. Avoid poking steak with a fork or knife because the bacteria on the outside can be pushed into the meat.
Chill
Transport foods in a well-insulated cooler packed with plenty of ice or frozen gel packs to keep the temperature below 40 degrees F. Keep the cooler in an air-conditioned vehicle or under shade at the picnic site. Keep foods that are normally stored in the fridge in an insulated cooler until you’re ready to eat. Keep the cooler closed as much as possible. Have two separate coolers—one for drinks and another for food.
Toss
Limit time food is left unrefrigerated. Don’t leave food out for more than two hours if the outside temperature is less than 90 degrees (no more than one hour if the temperature is above 90 degrees). Toss out after that or WHEN IN DOUBT THROW IT OUT!
Keep yourself and your family safe this summer and enjoy!
By Elana Zimelman, R.D., L.D., C.D.E., Cooper Clinic Nutrition Department