Home Food Safety al Fresco
American Dietetic Association Cook Up Safe Food Preparation
Tips to Top Your Summer Menu
As summer temperatures rise, so do the risks of foodborne
illness. Keep outdoor dining safe by following a few easy
steps:
- Bust Bacteria. With many families planning
to use their grill at least twice a week this summer *,
halt harmful bacteria in its tracks. Scrub the grill with
hot soapy water before cooking up your outdoor favorites.
- Soap Up Frequently. Wash hands before,
during and after food preparation. Pack moist towelettes
or a hand sanitizer in your cooler for those moments when
soap and water are not readily available.
- Prep that Party Food. Thaw frozen foods
in the refrigerator or microwave, not on the countertop
or outside at the party. Remember to marinate foods in
the refrigerator, and never reuse marinade used on raw
meat or poultry unless it’s
boiled first.
- Keep Coolers Cool. All foods should
be refrigerated promptly below 40 degrees F, so be sure
to keep coolers stocked with plenty of ice or ice packs.
Freeze bottles of water or juice boxes for a refreshing
treat that will also help keep foods packed around them
cool. Drop a refrigerator thermometer into the cooler to
make sure foods are stored properly. Transport the cooler
in the air-conditioned back seat of a car instead of a
hot trunk.
- In-Between Clean. Make it a habit to
clean out coolers with soap and water between uses.
- Different Plates for Grilling Greats. Keep
raw meats and ready-to-eat foods separate; ditto for the
utensils used to handle each. Pack extra color-coded plates
and utensils to help prevent cross-contamination. Use different
spoons and forks to taste, stir and serve.
- Stay in Tune with Temps. Favorite summer
foods can be harmful if not fully cooked. Use a meat thermometer
to make sure grilling favorites such as hamburgers are
cooked to 160 degrees F, chicken to 170 degrees F and hot
dogs reheated to 160 degrees F. Never partially grill meat
or poultry to finish cooking later.
- Escape Expiration. Pay particular attention
to expiration dates on packaging, especially for raw meats.
- Be Careful when it’s Hot, Hot, Hot. To
prevent growth of harmful bacteria, don’t leave food outside in hot
weather (90°F or above) for more than one hour.
Throw away all perishable foods that have gone unrefrigerated
for an hour.
* ADA/ConAgra Foods Foundation survey conducted by Impulse Research,
April 2003.
Some documents are in PDF format and require the free Adobe Acrobat Reader. Click 