When
temperatures rise, the risks of food poisoning do as well. Use these tips to
keep outdoor dining safe:
- Soap up frequently. Wash hands before, during, and after food preparation. Also, scrub the grill with hot, soapy water before cooking.
- Prepare food correctly. Thaw frozen foods in the refrigerator or microwave, not outside or on the countertop. Marinate foods in the refrigerator, and do not reuse marinade that was used on raw meat unless it's boiled first.
- Keep coolers cool. All perishable food items should be refrigerated properly below 40°F. Place a refrigerator thermometer in the cooler to make sure it is stored correctly. Transport the cooler in an air-conditioned car.
- Prevent cross-contamination. Keep raw meats, poultry, seafood, and eggs separate from ready-to-eat foods, along with utensils for each of them.
- Prevent bacterial growth. Do not leave food outside in hot weather (90°F or above) for more than one hour. Throw away all perishable foods if they have not been refrigerated for an hour.
- Stay in tune with temps. Use a food thermometer to make sure grilled foods such as hamburgers are cooked to a minimum of 160°F, chicken to 165°F, and hot dogs to 160°F.
For more tips, go to: https://www.eatright.org/homefoodsafety/safety-tips/outdoor-dining/outdoor-dining
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