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Barbecuing This Weekend? 5 Food Safety Tips

May 26, 2016 12:57 am

‘Tis the season for eating out—doors, that is!

If you’re hosting a backyard soirée this summer, make food safety a priority when planning the meal. Seasonal temperatures can accelerate the growth of foodborne bacteria, compromising the safety of you and your guests, cautions the Academy of Nutrition and Dietetics.

“From picnics to cookouts, eating outside is a fun and tasty way to enjoy the warmer weather,” says Torey Armul, a registered dietitian and nutritionist and spokesperson for the Academy. “Be sure to follow proper food safety practices every step of the way to keep unwanted bacteria from crashing your party.”

These practices include:

• Washing Your Hands – Wash your hands before and after handling any foods. “Bring along hand sanitizer that contains at least 60 percent alcohol in case water is not available,” Armul says. “Remember to regularly clean your cooler, picnic basket and tote bags, because these items can be a breeding ground for bacteria.”

• Separating Raw from Ready-to-Eat – If you plan to cook food on-site, separate raw meats, poultry and seafood from other ready-to-eat foods. “Use one cooler for raw meats and another one for ready-to-eat foods, such as fruits, vegetables, cheese and desserts,” says Armul. “Bring two sets of plates and utensils: one for handling raw meats and one for serving cooked foods.”

• Using a Thermometer – Have a food thermometer on hand when cooking—all food must be cooked to a safe internal temperature, and a food thermometer is the only way to ensure it has reached this temperature. Download the Is My Food Safe? mobile app, found at eatrightstore.org, for a complete list of cooking temperatures.

• Keeping Perishables Cold – Keep perishables in a cooler packed with frozen water bottles and juice boxes. Stow the cooler in the shade and with the lid closed. “Pack a thermometer in the cooler to ensure it remains at 40 degrees Fahrenheit or below,” Armul adds.

• Tossing After Two Hours – At the end of your gathering, throw out all perishable food that has been unrefrigerated for more than two hours (or only one hour, if the outdoor temperature is over 90 degrees Fahrenheit). The clock starts as soon as your food is served.

These tips come courtesy of the Home Food Safety program, a ConAgra Foods’ campaign in partnership with the Academy of Nutrition and Dietetics. To learn more food safety practices, visit HomeFoodSafety.org.

Source: Academy of Nutrition and Dietetics

Published with permission from RISMedia.

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