Essential Food Safety Practices for Outdoor Feast
As the summer heat rolls in, so does the season of outdoor gatherings, picnics, and barbecues. While these occasions bring joy and memorable moments, they also require extra attention to food safety to prevent foodborne illnesses. Here are some essential food safety practices to keep in mind for safe summer dining:
Start Clean:
Wash Hands Frequently: Before, during, and after food preparation, wash your hands with soap and water for at least 20 seconds. When soap and water aren't available, use hand sanitizer with at least 60% alcohol.
Clean Your Grill: Scrub the grill with hot, soapy water before each use to remove residue and bacteria. Cleaning is especially crucial for public grills.
Sanitize Surfaces: Clean all cooking surfaces, utensils, and cutting boards. Use separate utensils and cutting boards for raw and cooked foods to prevent cross-contamination.
Thaw and Marinate Safely:
Thaw Properly: Thaw frozen foods in the refrigerator or microwave, never on the countertop, to prevent bacteria growth. If thawing in a cooler, make sure it stays below 40°F.
Marinate in the Fridge: Always marinate meats in the refrigerator, not at room temperature. To eliminate bacteria, discard the marinade or boil it before using it on cooked foods.
Avoid Cross-Contamination:
Separate Raw and Cooked Foods: Use separate cutting boards, plates, and utensils for raw meat, poultry, and seafood and ready-to-eat foods. Color-coded utensils and boards can help keep things organized.
Clean Utensils: After using knives, grilling tongs, or forks with raw meat, clean them thoroughly with hot, soapy water before using them again with cooked food.
Cook to the Right Temperature:
Use a Meat Thermometer: The only way to ensure meat is safely cooked is by checking its internal temperature with a food thermometer. Color and texture are not reliable indicators of doneness. Here are the recommended safe temperatures:
Steak and Roasts: 145°F (allow to rest for 3 minutes before carving or consuming)
Hamburgers and Ground Meats: 160°F
Poultry (chicken, turkey): 165°F
Fish: 145°F or until the flesh is opaque and separates easily with a fork
Mind the Time:
Don't Leave Food Out: Food should not be left out for more than two hours or one hour if the temperature is above 90°F. Bacteria can multiply in the "danger zone" between 40°F and 140°F.
Store Promptly: Refrigerate leftovers promptly in shallow, airtight containers. Keep your refrigerator below 40°F to slow bacterial growth.
Keep Cold Foods Cold and Hot Foods Hot
Use Coolers for Perishables: Keep perishable foods in insulated coolers with plenty of ice or frozen gel packs. Store coolers in the shade and avoid opening them frequently.
Serve Hot Food Hot: Hot foods like grilled meats should be cooked to the recommended internal temperatures and served immediately.
Handle Leftovers Safely:
Store Leftovers Properly: Place leftovers in shallow containers and refrigerate promptly. Label and date them to keep track of storage times.
Use Within a Safe Time Frame: Consume leftovers within three to four days. When reheating, bring sauces and gravies to a boil and heat other foods to an internal temperature of 165°F.