Enjoying gatherings where food is served during the upcoming holiday, and all through the summer months doesn’t have to end up with one or more people getting food poisoning. If a few tips are followed, the weekend will be memorable.
U.S. Secretary of Agriculture Tom Vilsack’s Memorial Day message, in part, said: “This Memorial Day weekend and all summer long, I encourage families to get outside and enjoy our natural resources, national parks and forests, and the variety of food America’s farmers are able to provide. It’s important to remember that bacteria grow faster in the same warm temperatures that people enjoy, so extra care needs to be taken to prevent food poisoning when preparing meals away from home. USDA reminds everyone to use a food thermometer.”
A variety of factors cause food-borne illnesses to increase in summer, including warmer weather, forgetting to wash our hands when preparing food, not watching temperatures, among others. To help keep everyone healthy and safe, here are a few tips to get you on your way to a great Memorial Day weekend.
The number one food safety tip everyone should be aware of is to WASH YOUR HANDS. This applies when preparing food, and when you are finished, especially when handling raw meats, seafood, and poultry.
Bringing food to a picnic or a cookout
* Use an insulated cooler filled with ice or frozen gel-packs. Frozen food in sealed containers can also be used.
* Remember the old saying – Keep cold foods cold and hot foods hot.
* the list of foods to keep cold includes raw meat, poultry, and seafood; deli and luncheon meats or sandwiches, summer salads (tuna, chicken, egg, pasta, or seafood); cut up fruit and vegetables; and dairy products.
* A cooler stays cold longer when full. Keep the cooler out of direct sun. Find a shady spot or shelter.
* Don’t open the cooler unnecessarily. If carrying sodas, at least put them in a separate cooler with ice.
Cooking on the grill
* Always use separate cutting boards and utensils for raw meats and ready-to-eat things, like vegetables and bread.
* Make sure perishable food is kept cold until ready to cook or eat.
* Always use a fresh, clean plate and barbecue tongs to serve cooked foods.
* Never reuse utensils that have touched raw meat or poultry to serve food once it is cooked.
* Use that meat thermometer. Ground beef – always 160 °F. Poultry – 165 °F. Beef, Pork, Lamb, & Veal steaks – 145 °F after a three-minute “rest time.”
General tips for serving food outdoors
* Two hours is the limit for perishable food to sit at room temperature and especially outdoors.
* When the outside temperature is 90 degrees or above, one hour is the limit on food sitting outdoors.
* Serve small portions of cold food. Keep the container in the cooler.
* Keep hot meats at 140 °F or warmer until served. Keep second helpings at 140 °F or warmer.
* To keep those second helpings of meat at the right temperature, use the side of the grill rack, and avoid overcooking.
The above food safety tips are compiled from USDA and AARP guidelines.
