Food Safety Tips for Summer Dining Outdoors

When transporting food to your picnic, keep the following in mind:

  • Pack beverages in one cooler and perishable foods in another.
  • Keep raw meat, seafood, and poultry securely wrapped so their juices don’t contaminate cooked foods or foods eaten raw, such as fruits and vegetables.
  • Rinse fresh fruits and vegetables under running water before canning. Scrub firm-skinned fruits and vegetables under running water while scrubbing with a vegetable brush. Dry freshly cleaned fruits and vegetables with a paper towel.
  • When traveling, keep coolers in an air-conditioned area of ​​your car rather than in a hot trunk. Limit the number of times the cooler is opened.
  • Keep cold foods cold. Put cold food in a cooler with ice packs and keep it at a temperature of 40°F or below.

Outdoor cooking on a barbecue grill is another classic summer activity that many people enjoy. It is an opportunity to meet, have fun and eat well. There are some safety tips to keep in mind when working on a grill in the summer heat.

Note: Before cooking outdoors remember to wash your hands! You can use wet towels or a pitcher of water, some soap, and paper towels.

As you cook, keep the following tips in mind:

  • Keep all utensils and dishes clean when preparing food.
  • Wash your hands after touching raw meat!
  • Use utensils to handle cooked meat.
  • Do not place cooked meat on surfaces that have previously held raw meat.
  • Insert meat thermometer into center of meat to check temperature and ensure meat is fully cooked. To check hot dogs, go from the end of the hot dog towards the center. Be sure not to pass the thermometer through the meat and touch the cooking surface or you will get a false high temperature.

When serving food outdoors:

  • Remove all charred or burned portions of food before eating.
  • Serve the first cooked meats first. Make sure the food is used before the temperature drops below 140°F and within 2 hours.
  • Hot foods must be held at a temperature of 140°F or higher. Wrap it well and place it in an insulated container.
  • Cold foods should be placed on ice and kept refrigerated at 40°F or below.
  • Foods such as chicken salad and desserts can be placed directly on ice or in a shallow container placed in a deep saucepan filled with ice. Drain water as ice melts and replace ice frequently.
  • Do not let food sit for more than 2 hours. On hot summer days (temperatures above 90°F), limit this to 1 hour.
  • Do not reuse dishes that previously held raw meats unless the dish has been thoroughly washed with hot, soapy water.
  • Wash your hands well before serving. Use a utensil when serving food.

More tips…

  • Keep garbage cans covered to keep flies away. Immediately dispose of meat wrappers, dirty dishes, and garbage.
  • Do not use fly repellant or fly paper. They can contaminate food.
  • Keep all foods out of the sun; place in the shade
  • Keep plates, cups, utensils, and food covered until ready to use.
  • Do not touch the plates and cups where the food will be placed. Use the handles of cups, the edges of plates, and the bottoms of plates.
  • Keep long hair tied back or wear a hat to prevent hair from falling into food.
  • Have enough paper towels to clean your hands, work surfaces, and your picnic table.

It’s important to keep yourself, friends, and family safe from the health risks of preparing, transporting, and serving food. Following these food safety recommendations greatly reduces the risk of foodborne illness so you can be sure of having a happy and healthy picnic.

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