Published: July 12, 2019
Summer is prime time for outdoor cooking, such as around Independence Day, July 4th. Don’t let improperly prepared food ruin your summer event. Here is a bit of advice for this season’s outdoor eating—from picnics to dinner parties.
- Always wash your hands before handling food. This helps prevent bacteria spread. If you don’t have access to a sink, use water from a jug and some soap to wash and paper towels to dry off. Moist disposable towelettes can also do the trick.
- Keep cold food stored in waterproof containers and surrounded by ice. Maintain the temperature at 40 degrees or below. Pack your beverages and cold food in separate coolers so perishable food won’t be exposed to warm air every time someone pulls out a drink.
- Use an insulated container to keep hot foods hot. Preheat a container by filling it with boiling water for several minutes and then emptying it prior to filling it with food, to help maintain food at temperatures of at least 140 degrees until it’s time to eat.
- Food shouldn’t be left unrefrigerated for more than two hours—on a hot day that exceeds 90 degrees, no more than one hour. Letting food sit out on a hot day allows bacteria to grow.
- Avoid cross-contamination. Keep raw meat, poultry and seafood wrapped so they can’t contaminate cooked food and fruits and veggies. Bring extra utensils and dishware to keep from reusing those that have been in contact with raw meats. Otherwise, bacteria from the raw food will contaminate the freshly-cooked meal.
- Refrain from marinating food at room temperature or outdoors. Bacteria multiplies when exposed to warmth.
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