Don't Let Uninvited Guest Spoil Your Picnic
Tips for Safe Outdoor Eating
The sunny days of summer bring hot temperatures and outdoor
gatherings. It's also a time of increased risk of food
poisoning. While most Americans realize that May through
September poses the biggest threat of foodborne illness,
a survey conducted by the American Dietetic Association
shows that consumers are not practicing correct outdoor
food safety procedures.
So, before you pack the picnic basket, remember these
simple tips to ensure that unwanted bacteria won't
have a place at your table.
Wash Hands Often
- Bring moist towelettes or soap and water to clean
your hands and surfaces often.
Keep Raw Meats and Ready-to-Eat Foods Separate
- Bring extra plates - one for handling raw foods
and another for cooked foods to prevent cross-contamination.
- Marinate foods in the refrigerator. Don't reuse
marinade used on raw meat or poultry unless
boiled.
Cook to Proper Temperatures
- Cook your favorite foods to the right temperature
by using a meat thermometer; hamburger to at
least 160° F and chicken breasts to 170° F.
- Never partially grill meat or poultry to finish
cooking later.
Refrigerate Promptly below 40° F
- Pack food in a well-insulated cooler with plenty
of ice or icepacks to keep temperature below
40° F.
- Transport the cooler in the back seat of your
air-conditioned car instead of in your hot
trunk.
- Remove from the cooler only the amount of raw
meat that will fit on the grill.
- Defrost meat, poultry and seafood in the refrigerator
before taking them to the grill.
- Don't leave food outside in hot weather (90° F
or above) for more than one hour.
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