May 16, 2008

Safe Summer Food Handling Tips

What could be more American than summertime picnics, barbeques and camping? As you prepare for holiday travel and activities the Central District Health Department (CDHD) wants to share some tips on how you can protect yourself, your family and friends from foodborne illness when preparing, storing and cooking food outdoors.

Transporting Food

• Keep cold food cold. Place cold food in a cooler with ice or frozen gel packs. Cold food should be held at or below 41° F.
• Consider packing beverages in one cooler and perishable foods in another.
• Meat, poultry and seafood may be packed while still frozen so it stays colder longer. Be sure to keep raw meats, poultry and seafood securely wrapped to prevent their juices from contaminating cooked foods or food that are eaten raw like fruits and vegetables.
• Rinse fruits and vegetables before packing them and again before serving them.
• Keep the cooler in the air-conditioned passenger compartment of your car, rather than in a hot trunk. Try to limit the number of times a cooler is opened.

Before You Begin

• Food safety begins with hand washing even in outdoor settings. A jug of water, some soap and paper towels is all you need.
• Consider using moist disposable towelettes for cleaning your hands.
• Keep all utensils and platters clean when preparing food.

Safe Grilling Tips

• Marinate food in the refrigerator, not on the counter or outdoors. Don’t reuse marinade.
• Don’t use the same platter and utensils that previously held raw meat to serve cooked meats.
• When it’s time to cook the food, cook it thoroughly. Use a food thermometer to be sure.
• Beef, veal, and lamb steaks and roasts - 145°F for medium rare, 160°F for medium, and 165°F for well done.
• Ground pork and ground beef - 160°F
• Ground poultry - 165°F
• Poultry breasts - 165°F
• Whole poultry (take measurements in the thigh) - 165°F
• Fin fish - 145°F or until the flesh is opaque and separates easily with a fork.
• Shrimp, lobster, and crabs – the meat should be pearly and opaque.
• Clams, oysters, and mussels – until the shells are open.
• Eggs - 155° (if held before serving)

When You Serve Food

• Keep cold foods cold and hot foods hot.
• Do not use a plate that previously held raw meat, poultry or seafood for anything else unless the plate has been washed in hot, soapy water.
• Hot food should be kept hot, at or above 140°F. Wrap well and place in an insulated container.
• Foods like chicken salad and desserts in individual serving dishes can also be placed directly on ice, or in a shallow container set in a deep pan filled with ice.
• Don’t let perishable food sit out longer than two hours.
• Food should not sit out for more than one hour in temperatures above 90°F.

By following these simple steps the safety of the foods you enjoy outdoors can be greatly enhanced. For more information on safe food handling contact CDHD at 327-7499 and ask about enrolling in food safety training classes or visit CDHD on the web