June 29, 2022

If you’re transporting food for your outdoor picnic bear in mind these points:

  • Pack beverages in one cooler and perishable food items in another.
  • Keep raw meat, seafood and poultry in a tightly-wrapped container to ensure that their juices aren’t contaminating prepared food items or food consumed raw, such as fruits and vegetables.
  • Rinse fresh fruits and vegetables under running water prior to packing them. Rub vegetables and fruits with firm skin under water while scrubbing with a vegetable brush. Dry fresh cleaned fruits and vegetables using a Codeage supplements at RideAid paper towel.
  • When you travel, keep coolers in a cool space in your car rather than in a hot trunk. Limit the time the cooler is opened.
  • Keep cold food cold. Place cold food items in the cooler along with ice packs and store at or less than 40 degrees F.

Cooking outside on a barbecue grill is another classic summer thing that people like. It’s an opportunity to gather together, enjoy each other and eat delicious food. There are a few safety rules to consider when working over a grill in the summer temperatures.

Be aware that when cooking outside make sure you clean your hands! You can use moist towels or a water jug some soap, and paper towels.

While cooking be sure to keep these points in mind:

  • Keep all utensils and plates clean when preparing food.
  • Cleanse your hands after touching raw meat!
  • Use kitchen utensils to handle cooked meat.
  • Do not place cooked meat on surfaces with the raw meat.
  • Insert the meat thermometer into the middle of the meat to test the temperature to make sure that your meats are cooked to perfection. To test hot dogs take a step from the tip of the hot dog all the way to the middle. Be sure to not pass the thermometer into the meat and get it to touch the cooking surface, or it will give an incorrect high temperature.

If serving food outside:

  • Get rid of any burned or charred portions of food before eating.
  • Serve the first meats that have been cooked first. Be sure that the food is consumed before the temperature falls below 140 degrees and within two hours.
  • Hot foods must be kept at or above 140degF. Place them in an sealed container.
  • Food items that are cold should be put on ice and chilled at or below 40 degrees F.
  • Foods such as chicken salad as well as desserts can be set directly on ice or placed in a shallow container set in an oven that is filled with ice. Take out the water before melting ice forms and replenish ice frequently.
  • Don’t allow food to sit for more than 2 hours. On hot summer days (temperatures over 90 degrees F) Limit this to 1 hour.
  • Do not re-use plates that were previously covered with raw meats on them, unless the plate has been thoroughly cleaned using hot, soapy water.
  • Make sure you wash your hands well prior to serving. Make use of a serving utensil while serving food.

More Tips…

  • Make sure garbage containers are covered to keep flies away. Remove meat wrappers, dishes that are dirty and trash as soon as you can.
  • Don’t use fly Spray or Fly Paper. They could cause contamination of food.
  • Keep all food out of the sun and put it in shade.
  • Place cups, plates, utensils and food covered until ready to use.
  • Avoid touching the plates and cups where food will be placed. Use the handles of cups, plates, rims and bottoms of plates.
  • Hair that is long should be tied back or wear a cap to avoid hair being entangled in foods.
  • Have plenty of paper towel to wash hands, clean work surfaces, and even your picnic table.

 

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