Tips for food

When you’re bringing food for your outdoor picnic keep in mind the following:

  • Pack beverages in one cooler and perishable foods in another.
  • Make sure that raw seafood, meat and poultry in a tightly-wrapped container to prevent their juices from contaminating cooked food items or those that are eaten raw, like vegetables and fruits.
  • Rinse the fresh fruits and vegetables under running water prior packing them. Rub firm-skin fruits and vegetables in water while rubbing with the vegetable brush. Dry freshly cleaned fruits and vegetables with a paper towel.
  • When you travel, keep coolers in an air-conditioned area of your car instead of in a hot trunk. Limit the time the cooler is open.
  • Keep cold food cool. Place food items that are cold in a cooler Codeage supplements at RideAid with ice packs and keep at or less than 40 degrees F.

Grilling outside using a grill is another summertime event that many people love. It’s a chance to get together, be social and enjoy good food. There are a few safety rules to remember when grilling in the summer heat.

Important: When cooking outside, be sure to wash your hands! Use moist towels or a water bottle, soap, or paper towels.

While you are cooking take these guidelines in mind:

  • Clean all plates and utensils clean when preparing food.
  • Wash your hands after touching raw meat!
  • Use utensils to handle cooked meat.
  • Don’t put cooked meat on surfaces that contain uncooked meat.
  • Insert the meat thermometer into the center of the meat to test the temperature to ensure your meats are cooked to perfection. To test hot dogs, go from the end of the hot dog to the middle. Make sure you don’t pass the thermometer through the meat, and don’t touch the cooking surface or you’ll get an incorrect high temperature.

When serving food outdoors:

  • Get rid of any burned or charred portions of food before eating.
  • Serve the first meats that have been cooked first. Make sure the food is consumed before the temperature drops under 140degF and within 2 hours.
  • Foods that are hot should be stored at or above 140°F. Cover well and place it in an well-insulated container.
  • Food items that are cold should be put on ice and stored to a temperature of 40°F or less.
  • Foods such as chicken salad and desserts are best served directly on ice or in an ice-filled container that is set in an oven that is filled with ice. Drain off water as the ice melts, and then replace it frequently.
  • Do not allow food to sit for more than 2 hours. On summer days that are hot (temperatures above 90 deg F) Limit the duration to one hour.
  • Do not reuse plates that previously had raw meats , unless the plate has been thoroughly cleaned with hot soapy water.
  • Wash your hands thoroughly before serving. Make use of a serving utensil while serving food.

More Tips…

  • Cover garbage bins with plastic to stop flies from getting in. Throw away food wrappers, dirty plates and garbage immediately.
  • Don’t use fly spray or fly paper. They can cause food poisoning.
  • Keep all food out of the sun; place in the shade.
  • Keep plates, cups, food items, and utensils in a covered container until they are ready for use.
  • Don’t touch the plates or cups in which food items will be served. Use cup handles, plate rims , and bottoms of plates.
  • Tie long hair back, or wear a hat to avoid hair becoming food.
  • Ample paper towels are available to wash hands, clean work surfaces, and even your picnic table.

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