Food Safety For Picnics And Grilling

If food is not cooked right it can make you sick. That includes under cooked meat, poultry and seafood.

Bacteria begin to multiply between 40 F and 140 F, so it's important to keep it either cold or hot right up to the moment of cooking and/or serving.

You can start to feel the affects of the not so fabulous food anywhere from a few hours to 5 days after eating it. There are simple steps that you can take to make sure that the food is actually as good as it looks.

Safety Moving Food to Your Picnic or Party Site

* Make sure your cooler will keep foods at 41 F, or plan foods that are less perishable, such as fresh fruits and vegetables, cheese, peanut butter, etc..

* Try to take only what will be eaten so you won't have leftovers.

* Food that has been out of the refrigerator for 2 hours should be thrown out.

* Don't partially precook meat or poultry before taking it; cook until done then chill before packing in the cooler.

* If you cook food ahead of time, chill well before putting it in the cooler.

* If you take hot food, wrap the dish in aluminum foil and towels to keep it above 140 F; if it's a long trip (more than 2 hours) it is best not to take a hot dish.

* Take-out foods, like fried chicken or barbecue, should be eaten within 2 hours of buying it or chilled well before adding to the cooler.

* Pack condiments in small containers rather than taking whole jars.

Hot Tips for Using Coolers

* Keep drinks in a separate cooler since it will be opened more often.

* Freeze water bottles and use them to keep your ready to eat foods cold.

* Keep your cooler in the car rather than the hot trunk, then in the shade at your picnic site; add new ice often.

* Place ice in zip sealed plastic bags and layer between your food items to keep all food cool at 41 F and below.

Keep Fruit Fresh as Well as Safe

Fruit is an important part of a balanced diet. National guidelines recommend that we eat at least 5 fruits and vegetables each day. What most people don ,, t realize is, contaminated fruits and vegetables are a big cause of foodborne illness too.

* When you buy cut melons, be sure they have been buried in ice or displayed in a refrigerated case, not just displayed on top of ice. Uncut melon does not need to be refrigerated.

* Before cutting, the outer surface of the melon should be scrubbed & washed with drinking water to remove surface dirt.

* Hands, all equipment and utensils (cutting boards, knives, etc.) need to be washed thoroughly with hot soapy water, and rinsed.

* Cut melons must be refrigerated at 41 F or below.

* Cut melons may be served without refrigeration for a maximum of 2 hours. At the end of that time, any leftover melon must be thrown away.

* Other fruits (such as oranges, apples, lemons, and pineapple) are higher in acid and not as potentially dangerous.