Keep Foods Safe at Summer Picnics

By Stacy SimonFresh air and exercise, friends and family, and coolers of favorite homemade dishes are the ingredients for a happy summer picnic.But warmer temperatures help bacteria grow, so it’s more important than ever to practice food safety during the hot summer months.Keep your food from spoiling by following these safety tips from the US Department of Agriculture:Wash hands, utensils, containers, and work surfaces before handling food to prevent harmful bacteria from spreading.Cook food the same day as the picnic, not in advance, to give bacteria less time to grow. Cool food quickly by spreading it out in shallow containers and refrigerating.Wash melons and tomatoes before cutting, in case bacteria are present on the rind or peel.Foods that need to be kept cold include raw meat, poultry, and seafood; deli and luncheon meats or sandwiches; summer salads (tuna, chicken, egg, pasta, or seafood); cut-up fruit and vegetables, and perishable dairy products.Keep cold food in an insulated cooler with plenty of ice or frozen gel packs. Transport the cooler in the passenger area of your car, not in the hot trunk. At the picnic site, cover the cooler with a blanket and place it in the shade.Wrap hot dishes in towels or newspaper and place in boxes or sturdy paper bags. At the picnic site, keep hot food warm on the grill or eat within 1 hour.Throw out leftovers that have been sitting out for more than 1 hour. Store the rest in a cooler that still has ice. If all the ice has m...
Source: American Cancer Society :: News and Features - Category: Cancer & Oncology Tags: Diet/Exercise/Weight Source Type: news