Enjoy your food outdoors in warm weather

Published: Wednesday, August 1, 2018

By BEVERLY CLARK
Times-News Columnist

One thing I especially enjoy about warm weather is being able to spend time outdoors. My personal preference involves long hikes through the woods and snacks beside running water. Other people prefer summer picnics, back yard barbeques or church socials. Whatever your activity, if food is involved, following basic food safety guidelines can prevent a bout of foodborne illness, sometimes referred to as “food poisoning.”

Foodborne illness tends to increase in summer for two reasons: bacteria multiply faster in warmer temperatures, and preparing food outdoors makes safe food handling more difficult.

Protect yourself, your family and friends this summer by following these safe food handling guidelines.

Packing and Transporting Your Food

  • Keep cold food cold and hot foods hot. Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or below to prevent bacterial growth. Meat, poultry and seafood may be packed while still frozen so that they stay cold longer.
  • Organize your cooler contents. Consider packing beverages in a separate cooler from your perishable foods. Beverage coolers can be opened and reopened without exposing perishable foods to the warm outdoor air temperatures.
  • Keep coolers closed. Once you reach your destination, limit the number of times you open food coolers. This will help keep contents cold longer.
  • Use your cooler wisely. A full cooler will maintain its cold temperature longer than a partially filled one. Keep coolers out of direct sun.
  • Don’t cross-contaminate. Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating your other foods, especially those that will be eaten raw.
  • Clean your produce. Rinse fresh fruits and vegetables under running water before packing in the cooler, including those with skins or rinds that will be peeled away later. Dry your fruits and vegetables with a clean cloth or paper towel.

Safe Grilling Tips

  • Use separate tools. Use separate cutting boards and utensils for raw meat and ready-to-eat food like vegetables or breads.
  • Keep perishable foods cold until ready to cook. Marinate foods in the refrigerator, never on the kitchen counter or outdoors. If you plan to use some of your marinade as a sauce, reserve a portion before adding your raw foods. Don’t reuse marinade.
  • Cook immediately after partial cooking. Partial cooking is only safe when the food can go on the hot grill immediately.
  • Cook food thoroughly. Use a food thermometer to be sure your food is cooked thoroughly - Beef, Pork, Lamb and Veal (steaks, roasts and chops): 145°F with a 3-minute rest time - Ground meats: 160°F - Whole poultry, poultry breasts and ground poultry: 165°F
  • Keep hot food hot. Grilled food can be kept hot by moving it to the side of the grill rack just away from the coals.
  • Don’t reuse platters or utensils. Use a clean platter or utensils for your cooked food. Using the platter that held the raw foods allows bacteria from the juices to spread to the cooked foods.

Serving Foods

  • Time on the table. Perishable food should not sit out for more than two hours. In hot weather (about 90°F), food should NEVER sit out for more than one hour. If in doubt, throw it out!
  • Keep cold food cold, hot food hot. Serve cold food in small portions and keep the rest in the cooler. After cooking meat and poultry on the grill, keep it hot (140°F or warmer) until served by sliding it to the side of the grill.

Taking the time to use safe preparation and storage methods can go a long way in assuring a fun, memorable event for everyone! If you would like to learn more about a food-safe summer, visit hendersoncountync.org/health.

Beverly Clark is the health promotion coordinator at the Henderson County Department of Public Health. She can be reached at bclark@hendersoncountync.org.

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