Summer is the season for picnics and cookouts, but these outdoor activities can present food safety challenges. Bacteria in food multiply faster at temperatures between 41 and 140 degrees, so following food safety guidelines during the warm summer months is especially important.
The Centers for Disease Control and Prevention estimates that each year roughly one in six Americans (approximately 48 million people) get sick, 128,000 are hospitalized and 3,000 die of foodborne diseases. To avoid the risk of foodborne illnesses, the Coconino County Public Health Services District and the Food and Drug Administration encourage consumers to take appropriate precautions in handling, preparing and cooking foods during the summer months and throughout the year.
1. Clean: Wash hands and surfaces often
Unwashed hands are a prime cause of foodborne illness. Hands should be washed with warm, soapy water before handling food and after using the bathroom, changing diapers and handling pets. Those who are outdoors without running water should use water from a jug or bottle, soap and paper towels. They can also use moist towelettes or hand sanitizer for cleaning hands.
2. Separate: Don’t cross-contaminate
Cross-contamination during preparation, grilling and serving food is a prime-cause of foodborne illness. When packing the cooler chest for an outing, wrap raw meats securely to avoid raw meat juices from coming in contact with ready-to-eat food. Wash plates, utensils and cutting boards that held the raw meat or poultry before using again for cooked food.
3. Cook: Cook to safe temperatures
Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness. Use a food thermometer to help determine whether meat is thoroughly cooked.
Meat and poultry cooked on a grill often brown very fast on the outside, so be sure to check them with a food thermometer. Cook to proper temperatures and maintain the proper temperature for at least 15 seconds. Proper cooking temperatures of some foods include:
— Fish steaks and beef steaks: 145 degrees or higher
— Ground meat: 160 degrees or higher
— Poultry: 165 degrees or higher
4. Chill: Refrigerate promptly
Holding food at an unsafe temperature can cause foodborne illnesses. Keep cold food at 41 degrees or less.
Cold refrigerated perishable food like luncheon meats, cooked meats, chicken, and potato or pasta salads should be kept in an insulated cooler packed with ample ice (at least several inches), ice packs or containers of frozen water.
Consider packing canned beverages in one cooler and perishable food in another cooler because the beverage cooler will probably be opened frequently.
Food left out of refrigeration for more than two hours may not be safe to eat.
If temperatures are above 90 degrees, food should not be left longer than one hour. Play it safe and put leftover perishables back on ice once people are finished eating so they do not spoil or become unsafe to eat. Also remember: When in doubt, throw it out.
Following these guidelines can help to make summer outings more enjoyable for all.
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