When you are bringing food items for your outdoor picnic bear these things in mind:
- Make sure to pack drinks in one cooler, and perishable food items in another.
- Make sure that raw seafood, meat and poultry tightly wrapped to ensure that their juices aren’t contaminating cooked food items or those consumed raw, such as vegetables and fruits.
- Cleanse your fresh vegetables and fruits under running water prior to packing them. Rub the firm skin of fruits and vegetables under water , while using the vegetable brush. Dry the freshly cleaned fruits and vegetables using the help of a paper towel.
- If you are traveling, store coolers in a cool space in your car instead of in your hot trunk. Limit the number of times the cooler is open.
- Keep cold food cold. Place food items that are cold in an ice-filled cooler and store at or less than 40 degrees F.
Grilling outside using a grill is another popular summer event that many people love. It’s a chance to get together, enjoy each other and enjoy good food. There are some safety guidelines to remember when cooking on a grill in the summer temperatures.
Important: When cooking outside, make sure you clean your hands! Use moist towels or a water Codeage supplements at RideAid jug soap and paper towels.
When you cook Keep these tips in your mind:
- Make sure that all dishes and utensils are clean while cooking food.
- Clean your hands after touching raw meat!
- Make use of utensils for handling cooked meat.
- Don’t put cooked meat on surfaces with meat that was raw.
- Place the meat thermometer in the middle of the meat to test the temperature to make sure that your meats are cooked to perfection. To test hot dogs, proceed from the edge of the hot dog until the middle. Be sure to not pass the thermometer into the meat and then touch the cooking surface, or you’ll get an inaccurate high temperature.
If serving food outside:
- Take out all burned or charred portions of food prior to eating.
- Serve the first meats that have been cooked first. Be sure that the food is consumed before the temperature falls to below 140 degrees F and within 2 hours.
- Hot food items should be kept at or above 140 degrees F. Cover well and place it in an sealed container.
- Food items that are cold should be put on ice and stored at or below 40 degrees F.
- Chicken salads and desserts can be put directly on ice or placed in an ice-filled container that is set in an oven that is filled with ice. Remove water as the ice melts, and then replace it frequently.
- Do not let food sit for longer than two hours. In summer, when temperatures are hot (temperatures over 90 degrees F) Limit the time to one hour.
- Don’t reuse plates that had previously contained raw meats , until the plate has been thoroughly cleaned with hot, soapy water.
- Cleanse your hands thoroughly prior to serving. Serve using a spoon when serving food.
- Cover garbage bins with plastic to prevent flies from entering. Dispose of meat wrappers, dishes that are dirty and garbage immediately.
- Avoid using fly sprays or paper. They could contaminate food.
- Make sure that food items are kept out of the sun and put it under shade.
- Cover plates, cups and food items covered until you are ready to use them.
- Don’t touch the plates or cups in which food items will be put. Use handles for cups, plate edges and the bottom of plates.
- Hair that is long should be tied back, or wear a hat to prevent hair from getting caught in food.
- Make sure you have plenty of paper towels to clean hands, work surfaces, and even your picnic table.