Laura Reasor
Associate Family and Consumer Science Agent, Pulaski/Giles
July is National Grilling Month! Warmer weather makes outdoor cooking and dining more inviting, but keep in mind that bacteria in food multiply faster at temperatures between 40°F and 140°F, so preparing food in the summer heat makes food safety extra important. Here are a few tips to remember while preparing food outdoors:
– Wash your hands. This tip sounds so simple yet is often forgotten. Wash hands often with soap and water for at least 20 seconds, especially after using the restroom and before cooking or eating. If your outdoor cooking space does not have access to a bathroom, be sure to bring a water jug, soap, and paper towels.
– Keep raw food separate from cooked food. Don’t use the same plate you had your raw meat on to hold your cooked meat unless it is washed with warm, soapy water. Same thing goes for your utensils.
– Cook food thoroughly. Keep a calibrated food thermometer with you and be sure to follow recommended guidelines. A thermometer should also be thoroughly cleaned between uses.
– Keep hot food hot and cold food cold. Cold foods should be held at or below 40°F. Be sure you have enough ice in your coolers to hold this temperature, as you will need to drain melted ice and replaced frequently in warmer temperatures. Hot food should be kept at or above 140°F.
– Refrigerate and freeze promptly. Food should not be left out of the cooler or off of the grill for more than two hours. If the outside temperature is above 90°F, food should not be left out for more than one hour.
Don’t let food safety fall by the wayside while you’re lakeside! More information can be found online at www.fda.gov.
