Summer is here, and that means it’s time for a cookout! A good cookout is the best way to enjoy time with family, friends, and the great outdoors. While spending the day outside eating delicious food is wonderful, there are certain dangers that we may not be aware of.
Food safety is sometimes overlooked during a cookout. When foods like meats, cold salads, fruits, and condiments are left unprotected from the heat, they can spoil and become dangerous to consume. Today, we’re going to share five tips to keep your food tasty and safe this summer:
Usually, before the cookout happens, you’ll need to defrost any meats or vegetables that might be used. To defrost your foods safely, here are two options:
To prevent foodborne illness, do not use the same platter and utensils for raw items on cooked meats and poultry. Harmful bacteria are present in raw meats and poultry, and their juices can contaminate cooked foods and surfaces.
To further prevent contamination, wash your hands before and after handling raw meats and poultry. If you are using gloves, discard the gloves after handling raw meats and poultry. Wash your hands first before putting on a new pair of gloves.
Pack clean cloths, alcohol-based moist towelettes, and hand sanitizer if you are not near an area to wash your hands.
Cook meats, poultry, and seafood to their minimum internal temperatures. This ensures that harmful bacteria are destroyed. When reheating meats, cook them to 165°F or until steaming hot.
The danger zone is the temperature range where bacteria multiply rapidly and can cause foodborne illness. The temperature danger zone ranges from 40°F to 140°F. As a rule of thumb:
It is important to store foods correctly to prevent them from reaching the danger zone.
Interested in learning more about eating healthy? Our Just Say Yes to Fruits and Vegetables program offers free, exciting workshops on a wealth of nutrition and wellness topics. Email our nutritionist, Alyssa Advincula, for more information: aadvincula@feedingwestchester.org.
For other nutrition questions or inquiries, email Monique Marshall, Registered Dietitian Nutritionist and Senior Manager of Nutrition and Wellness, at: mmarshall@feedingwestchester.org.
