With the Memorial Day holiday being the ‘unofficial’ kick-off to summer cook-outs and picnics, today’s column is going to be a quick refresher on outdoor food safety concerns. Family gatherings, parties and picnics are a great way to enjoy the outdoors, good weather and delicious food with family and friends.
But before you head outside, make sure foodborne illness doesn’t spoil your day. Outdoor settings can present food safety challenges due to warm weather, limited access to refrigeration and lack of readily accessible handwashing stations.
To protect yourself, your family and friends from foodborne illnesses, follow these tips for safe outdoor cooking and food storage:
Plan ahead, pack smart
Choose less perishable foods such as hard cheeses, firm fruits and dry snacks. If your picnic includes raw meat, poultry or eggs, cook them thoroughly and pack them carefully to avoid cross-contamination.
Use insulated coolers with ice packs or frozen gel packs to keep perishable items below the temperature danger zone of 40 F to 140 F, where bacteria can grow rapidly on food. Pack foods according to their use. For example, put items needed last at the bottom of the cooler and place the things you’ll want right away at the top so they will be readily available.
Keep cold foods cold and hot foods hot
Never let your picnic food remain in the danger zone for more than two hours, or one hour if the outdoor temperature is above 90 F.
Keep your cooler well-chilled. Store it in the air-conditioned interior of the car, not in a hot trunk. At the picnic site, place the cooler in the shade. Don’t open the cooler too often. Consider using separate coolers for drinks and perishable foods.
Throw away foods that have been sitting out for more than two hours, or one hour if the temperature is above 90 F.
Separate raw and ready-to-eat foods
Keep raw foods like uncooked meat and poultry separate so harmful bacteria doesn’t contaminate ready-to-eat foods like fruits, salads or cooked items.
Use separate containers and utensils for raw and cooked foods.
Pack raw meats in sealed containers or leakproof bags and put them at the bottom of the cooler so their juices don’t drip onto other foods.
Cook thoroughly
Since outdoor cooking can be unpredictable. Using a food thermometer to make sure food reaches a safe internal temperature. Don’t make guesses based on the color or texture of food. For safety, cook food to FDA-recommended temperatures:
Washing your hands is one of the best ways to keep germs from spreading, but it’s not always easy when you’re outside and sinks aren’t nearby. Be ready with a few simple supplies:
Pack hand sanitizer or moist towelettes with at least 60% alcohol.
If you can, bring soap and a container of water. Washing with soap and water works better than sanitizer.
Make sure to clean your hands:
By keeping cold foods cold, cooking thoroughly, practicing good hygiene and preventing cross-contamination, you can help ensure a safe and worry-free outdoor dining experience.
Source: University of Missouri -Family Consumer Science
Growing Veggies in Containers
Looking to grow a few veggies in containers this summer? Look no further than the Master Gardener Plant sale slated for May 30, at the Fairfield County Fairgrounds in the Ed Sands building. We have several smaller dwarf variety vegetable plants for sale that are just perfect for your patio containers…Broccoli “Happy Rich;” Cabbage “Picadilly”; or Tomato “Honey Bee.”
Be sure to save the date: May 30, at 9 a.m. in the Ed Sands building for the Master Gardener Plant Sale. You will want to come early to enjoy a cup of coffee and donuts from the Der Dutchman “Flying Dutchman” donut trailer. All plant lovers welcome, we have something for everyone!
Cash only. For details, contact OSU Extension in Fairfield County at 740-653-5419
This article originally appeared on Lancaster Eagle-Gazette: OSU Extension: Avoid food poisoning at your next picnic with these tips
Reporting by Connie Smith, Special to the Eagle-Gazette / Lancaster Eagle-Gazette
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