Whether food will be prepared in the safety and convenience of one's kitchen, or a cook-out is preferred, food safety should be a priority.
Here are some tips from to stay healthy:
Plan in Advance. If salads are on the menu, make sure that they are properly chilled before taking them out for the picnic. If you plan to have the fun of grilling or barbecuing outdoors, be sure to preserve poultry and meat in your refrigerator. Do not use again the marinade. Keep some of the marinade in a separate container for use as sauce to go with the food.
Time is of the essence so if you spend less of it, the better. Prepare meals that are easy-to-do. Recipes like these are also convenient to pack for outings. Pack well with foil or into containers with tight lids.
If you plan to take out some favorite dishes from a favored restaurant, consume them in two hours on or after pick up. If take-out food is not planned to be eaten within two hours of purchase, chill in the refrigerator before packing for your outing.
Keep Everything Clean. Remember to wash your hands before cooking! Clean hands mean clean food. Bring water along. You can also pack clean, wet, disposable cloths or paper towels for cleaning hands and surfaces.
Do not use the same dish, utensils or cutting board for raw and cooked foods. Wash plates, utensils, and cutting boards that held raw meats before using again for cooked foods.
Maintain Frozen Foods Cold. Stay out of food poisoning in a cool way! Put perishable foods in a cooler filled with ice packs or ice to stay them cold, like luncheon meats, cooked meats, chicken, and potato or pasta salads. Wrap raw meats securely to prevent juices from coming in contact with ready-to-eat food. Chill cold drinks in a separate cooler to avoid constantly opening the other cooler. Stock up ice when low and maintain the cooler in the dimness to help maintain the food chilly. Store the cooler in the coolest part of the car and keep in the shade or shelter, out of the sun, whenever possible.
Maintain Warm Foods Hot. Partially cooked food allows bacteria to grow to the point that recooking the food cannot destroy them. As a safeguard, meat should be served well done. Maintain the cooked meats warm by setting them to the surface of the grill stand until it is ready to be served.
When In reservation, toss the food out! If food has gone out for in excess of two hour, it isn’t secure to consume and must be thrown. Bacteria multiply rapidly between 40 and 140°F. Never leave food in this danger zone more than two hours or one hour in temperatures above 90°F.
Always remember these important tips to enjoy the summer to the fullest.
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