It’s peak picnic and BBQ time, but before you pack up a basket or prep for some outdoor grilling, the FDA wants you to check out their list of tips for keeping foodborne bacteria from spoiling the summer fun. The nasty little bacteria love this heat and multiply faster when the temps are higher. So keep food poisoning out of the picture by following some important food prep rules.
Food safety begins when you’re prepping at home. It might take longer, but frozen meat, seafood and poultry should be defrosted in the fridge. If you defrost in the microwave or in cold water, cook the food immediately after. Marinate foods in the fridge, and never reuse marinades that touch raw meat. Wash all your produce, even if you’re going to peel it—that knife you’re using to peel it can spread bacteria. Remember to bring water and soap or moist towelettes to your picnic or barbecue spot to keep everything clean.
When packing a cooler, wait until you’re ready to leave to pack it up. Pack raw meat, poultry and seafood in a separate cooler, or wrap it tightly and put it at the bottom of the cooler where the juices can't drip onto other foods. Drinks should go in a separate cooler for easy access, so perishables can stay nice and cold. Keep your coolers out of the sun, and avoid frequently opening the lids.
When grilling, be sure to cook meat, poultry and seafood at the proper temperature and keep hot until serving time. Never place cooked foods on the same platter used for raw meat, poultry and seafood.
Temps between 40 and 140 degrees Fahrenheit are considered the “Danger Zone,” and both hot and cold foods should not be left out in that range for more than two hours—one hour if temps are 90 degrees or higher.
Find more food safety tips for outdoor summer fun on the FDA website.