Keeping food safety in mind when eating outdoors

Published: Jun. 6, 2020 at 12:57 PM CDT
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People love to spend time outside in the summer months eating a delicious meal, but there are things to keep in mind so your food is safe while outdoors. Fareway Dietitian Whitney Hemmer has those tips.

If you’re planning a barbecue this summer, you’ll likely be dining outside. Keep your family safe this summer by following the USDA’s four simple safety steps: clean, separate, cook and chill.

  • Clean – wash your hands, utensils and surfaces frequently to stop the spread of germs.
  • Separate – Keep raw meat below ready to eat foods in the refrigerator and always use separate cutting boards and utensils.
  • Cook – use a food thermometer and keep hot foods above 140⁰F. Always reheat leftovers in the microwave to 165⁰F
  • Chill – Refrigerate perishables within two hours. If it’s above 90⁰F, cut that time down to an hour – bacteria can grow even faster when it’s hot!

Caution foods:

  • Meat, poultry, seafood, dairy, eggs, cooked rice, cooked pasta, prepared salads (coleslaw, potato salad, rice salad), prepared fruit salads.
  • Mayo – usually touted as unsafe. Commercially prepared mayo has a lower pH, which helps fight bacteria. Homemade mayo is often made with unpasteurized eggs and nothing added to fight again bacteria.
  • Meats - tend to be very dangerous – these are often what is contaminated in salads like potato or ham salad. Be especially careful!! Pack in an ice-filled cooler. Use the “1 hour rule” if it’s over 90 degrees, or the “2 hour rule” if less than 90 degrees.

For more information on food safety, visit Email Whitney with questions here.

Copyright 2020 KCRG. All rights reserved.

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