By - September 1, 2016

Cool tips for keeping your food safe from foodborne illnesses

Food for thought
Cooler tips

Fall brings us cooler temperatures that are perfect for picnics and tailgates. If your outdoor activities call for making meals on the go, follow these tips so a foodborne illness doesn’t end up on your menu.

  • Properly Packing a CoolerWashing your hands with soap and warm running water is best, but if it’s not available, use disposable wipes or hand sanitizer. When preparing food, wash your hands before and after handling each type of food.
  • Pack beverages separate from food. People tend to reach for drinks more often, and this will help avoid opening the food cooler, keep food colder longer and help prevent cross-contamination.
  • Keep raw meat or poultry frozen and in sealed bags, and pack them below ready-to-eat foods so the juices won’t drip on the other foods.
  • Pack plenty of ice or ice packs to keep cold foods cold. A full cooler will maintain its cold temperatures longer than one that is partially filled.
  • Bring a food thermometer with your grilling supplies to make sure meat and poultry have reached a safe internal temperature.
    • Fish, steaks and roasts — 145 F
    • Ground meats and pork — 160 F
    • Poultry — 165 F
  • Don’t let food sit out for more than two hours — or an hour on the hottest days. Don’t save leftovers unless you have sufficient ice or ice packs to keep them cold on the way home.
Sources: www.fightbac.org, www.foodsafety.gov

Fruits and vegetables
Raw meats are a big concern when it comes to food safety, and rightfully so — their juices can contaminate the rest of your meal, and not cooking to the right internal temperature can cause a variety of foodborne illnesses. But fruits and vegetables also can be a source of harmful bacteria. Check out these tips for keeping produce safe.

  • When selecting pre-cut or peeled produce, choose items that are refrigerated or surrounded by ice.
  • Keep perishable items in your refrigerator at 40 F or below until you’re ready to eat them.
  • Wash fruits and vegetables under running water just before eating, cutting or cooking. Scrub firm produce like melons and cucumbers with a clean produce brush.