Prospectus

Issue date: 7/1/09 Section: News

Media Credit: Anthony Burkert Having a picnic? Want to avoid making it memorable in the worst way? Food safety is a very important issue when planning to dine in the great outdoors.

The summer picnicking season is upon us. With the Fourth of July fast approaching after a series of salmonella scares, I think it is a good idea to review some of the basics of safe food preparation and storage. Reducing the risk of food borne illness at a picnic is simple, just remember the USDA's four essential elements of food safety: clean, separate, cook, and chill.

Clean: Always wash your hands before handling food, both during cooking and after food has been prepared. If you don't have access to soap and running water, liquid hand sanitizer is a great alternative. It is also important to wash fruits and vegetables, especially ones that have been in contact with soil, like melons. Slicing an unwashed melon can contaminate the fruit by transferring bacteria from the outer surface to the inside.

Separate: Keep raw meat separate from vegetables and prepared, ready-to-eat foods. If you are storing raw meat with other foods, be sure to keep the meat enclosed in separate containers or re-sealable plastic bags. Store the containers with the meat beneath other food to reduce the risk of contamination.

Cook: Cook food thoroughly to the correct temperature. A hamburger is done when the internal temperature reaches 160°F, or it is no longer pink in the middle. Chicken is done at 165°F, or when the meat is white all the way through and the juices run clear. Cook steaks to an internal temperature of 145°F, or until medium rare. If cooked food will be eaten hot, keep it hot (above 135°F). If the food will be eaten cold, chill it quickly and keep it cold. If food will be eaten within four hours of being heated to 135°F or within four hours of being cooled to 41°F (your fridge should be somewhere between 30-40°F), you don't need to worry about the temperature. (Take-out food should be eaten within two hours of purchase or chilled as soon as possible.) If all of the hot food won't be eaten within four hours, or you just want to be extra careful, food can be kept hot on the grill away from the direct heat of the coals. Cold food can be kept cold in a cooler with ice. And speaking of ice…

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