Summertime Food Safety By: Zai Estabillo Blogger and Food Enthusiast
Summertime Food Safety â€˘ Outdoor bonding is a way of sharing and making memories. Summer is one of the best times to do this by having a barbecue or a picnic.
• If there’s one thing to prepare for during these moments, it’s food safety. There is a larger chance of foodborne illness in the summer die to bacteria multiplying faster in hotter temperatures, especially between 90°F to 110°F.
â€˘ Cooking outside without the normal provisions of a regular kitchen also contributes as a factor.
Here are Five Steps to Keep Food Safe this Summer
Wash Hands Properly â€˘ The correct procedure is washing hands with warm soapy water for at least20 seconds before and after handling food. Clean all surfaces and utensils before serving food. If water will not be available, bring some in a container or pack moist towelettes.
Separate Raw Meats, Seafood, and Eggs from Ready-to-Eat Foods â€˘ Have different containers for raw meats, produce and ready-to-eat food to prevent raw juices from coming into contact with others. Also use different chopping boards, utensils and serving plates for each.
Use a Food Thermometer • When food reached a safe internal temperature, bacteria get killed. According FightBac, Hamburgers should be cooked to 160 ºF. Large cuts of beef such as roasts and steaks may be cooked to 145 ºF for medium rare or to 160 ºF for medium. Poultry must reach a temperature of 165 °F and fish should be opaque and flake easily. Always pack a food thermometer.
Remember the Two Hour and One Hour Rule â€˘ Food that has been left outdoors for two hours may be contaminated already. If the temperature outside is at 90Â°F or more, food should only be left out for one hour. Restaurants and food handlers in Texas must also be prepared especially in their outdoor food events.
What to do with Leftovers? • USDA Food Safety and Inspection Service said in a podcast that “Perishable leftovers will be safe if kept on ice. If they are out of refrigeration for more than two hours or there’s not enough ice to keep the leftovers at forty degrees Fahrenheit or below, discard them.”