The summer months bring to mind images of outdoor grilling, picnics, and fun. Check out these ideas for easy clean-up, food safety, and healthy picnic fare…
Before you plan picnic’s and BBQ’s keep this tips in mind…
- Pack plenty of ice around cold foods inside an insulated cooler to keep the temperature below 40 degrees.
- Transport the tightly-closed cooler in the back seat of your air conditioned care instead of in your hot trunk.
- Keep raw foods separate from ready-to-eat foods.
- Bring Disinfecting wipes to clean surfaces and soap and water to clean hands often.
- Using a meat thermometer, make sure ground meats reach at least 160°F and poultry reaches 165°F.
- And remember, don’t leave food outside in hot weather for more than one to two hours for the best food safety.
Cross-contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another and typically spreads through food, people, equipment or work surfaces. Cross-contamination can occur for instance if you’re cutting raw chicken on a cutting board and then use the same knife or board for vegetables without disinfecting first.
To avoid cross-contamination, always wash your hands thoroughly and clean countertops, cutting boards, and utensils that come in contact with raw meat with hot, soapy water or a disinfectant. Disinfecting Wipes are a better choice than sponges or dishrags that often spread germs, rather than kill them.