Summertime is here and with that comes picnic season. Whether you are picnicking at the lake, park, or in the backyard, it's no time to forget about food safety. Food-borne illnesses resulting from cross-contamination rise during this season when food is often consumed away from home.
Cross-contamination results when harmful microorganisms from raw meat and poultry are transferred to ready-to-eat foods if cutting boards, hands and utensils are not cleaned properly.
Here are important safety tips to remember when picnicking:
KEEPING
EVERYTHING CLEAN
Find out if there's a source of potable (safe drinking) water at your destination. If not, bring water for preparation and cleaning; or pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces. Cross-contamination during preparation, grilling and serving food is a prime cause of food-borne illness. Never use the same cutting board for raw meat and cooked meats without thoroughly cleaning in between.
Always wash your hands before and after handling food, and don't use the same platter and utensils for raw and cooked meat and poultry. Soap and water are essential to cleanliness, so if you are going somewhere that will not have potable water, bring it with you. Even disposable wipes will do. Include lots of clean utensils, not only for eating but also for serving the safely cooked food. I always bring my clean utensils in ziptop bags, then put the dirty utensils in the bag to carry home.
Keeping Hot Food Hot and Cold Food Cold
It's essential to keep hot food hot and cold food cold on the way to, and throughout the meal. Holding food at an unsafe temperature is a prime cause of food-borne illness. Already-hot summertime temperatures can spike higher in direct sunlight on the beach or in a boat. Food should not be left out of the cooler or off the grill more than two hours. The rule changes to one hour when the outside temperature is above 90 F.
Keep Cold Foods Cold
Carry cold perishable food like hamburger patties, hotdogs, luncheon meats and chicken in an insulated cooler packed with plenty of ice or frozen gel packs. Be sure raw meat and poultry are wrapped securely to prevent juices from cross-contaminating ready-to-eat food. Perishable cooked foods such as meats, chicken and potato or pasta salads must be kept cold, too. It is a good idea to pack a separate cooler for soft drinks and water bottles since they tend to be opened more frequently.
Store food in the cooler except for brief times when serving. Cook only the amount of food that will be eaten to avoid the challenge of keeping leftovers at a safe temperature. Discard any leftovers that have not remained cold.
Try this recipe at your next picnic gathering. It is sure to be a hit.
BASIL TOMATOES
3 medium tomatoes, sliced
2 tablespoons olive oil
1 teaspoon basil
2 teaspoons vinegar
1/8 teaspoon each salt, pepper, garlic powder
Combine oil, vinegar, basil, salt and pepper. Add tomatoes and evenly coat. Add garlic powder. Chill at least 2 hours. Yield: 4 servings
To help you safely plan and serve food for outdoor gatherings, contact the University of Arkansas Division of Ag in Miller County, Room 215 in the Miller County Courthouse, call 870-779-3609, or e-mail [email protected]. You can also follow me on facebook.
Carla Haley Hadley is a county extension agent, family and consumer sciences, with the Miller County Extension Service, part of the University of Arkansas Division of Agriculture.