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:
Defrosting Safety
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:
- Refrigerator Method: Defrost the products in the refrigerator the night before. This is a safer method than leaving them on the kitchen countertop, which can increase the risk of exposing food to unsafe temperatures and the potential for foodborne illness.
- Cold Water Method: Another method is thawing the products in cold water. The foods must be in a leak-proof package or plastic bag. Submerge the foods in cold tap water, while continuously changing the water every 30 minutes. This is slightly faster than the refrigerator method but still safe. Just be mindful that if the bag leaks, bacteria can enter the foods from the air or surrounding environment.
Avoid Cross-Contamination
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.
Checking Cooking Temperature
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.
- Safe Minimum Internal Temperatures:
- Whole Poultry, Poultry Breast, Ground Poultry: 165°F
- Beef, Pork, Lamb, Veal (steaks, roasts, and chops):
- Medium Rare: 145°F and allow to rest for at least 3 minutes
- Medium: 160°F
Beware of the Danger Zone
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:
- Hot foods should be kept at 140°F or above.
- Cold foods should be kept at 40°F or lower.
Storing Food
It is important to store foods correctly to prevent them from reaching the danger zone.
- Divide your foods into small portions and store them in coolers or a refrigerator.
- Foods should be stored within two hours. For outdoor temperatures of 90°F or above, food should be stored within one hour.
- When coming home from a cookout, place the meats and cold salads immediately in the refrigerator.
- For unused poultry and raw meats during the cookout, store them in sealed packaging at the bottom of the cooler to avoid cross-contamination.
- Freeze unused or uncooked raw poultry and ground meats within 1 to 2 days.
Resources and Support
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.
