When Transporting Food Food Holding Compartments Must Be
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Picnic and barbecue flavor offers lots of opportunities for outdoor fun with family and friends. Just these warm weather events likewise present opportunities for foodborne bacteria to thrive. As food heats upwardly in summer temperatures, leaner multiply speedily.
To protect yourself, your family, and friends from foodborne disease during warm-weather condition months, safe food handling when eating outdoors is critical. Read on for simple food prophylactic guidelines for transporting your food to the picnic site, and preparing and serving it safely once you lot’ve arrived.
Pack and Ship Nutrient Safely
Keep your food safety: from the refrigerator/freezer — all the mode to the picnic table.
- Keep common cold nutrient cold. Place common cold food in a cooler with ice or frozen gel packs. Cold nutrient should exist stored at 40 °F or below to prevent bacterial growth. Meat, poultry, and seafood may exist packed while still frozen so that they stay colder longer.
- Organize cooler contents. Consider packing beverages in i libation and perishable foods in some other. That way, as picnickers open up and reopen the potable libation to replenish their drinks, the perishable foods won’t be exposed to warm outdoor air temperatures.
- Keep coolers closed: Once at the picnic site, limit the number of times the libation is opened as much as you tin. This helps to proceed the contents cold longer.
- Don’t cross-contaminate. Be sure to continue raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared/cooked foods or foods that will be eaten raw, such equally fruits and vegetables.
- Clean your produce. Rinse fresh fruits and vegetables under running tap water before packing them in the cooler — including those with skins and rinds that are not eaten. Rub firm-skinned fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water. Dry fruits and vegetables with a clean cloth towel or newspaper towel. Packaged fruits and vegetables that are labeled “ready-to-eat,” “washed,” or “triple done” need not be washed.
Quick Tips for Picnic Site Preparation
Food safety begins with proper paw cleaning — including in outdoor settings. Before yous begin setting out your picnic feast, brand sure hands and surfaces are clean.
- Outdoor Hand Cleaning: If yous don’t take access to running water, use a water jug, some soap, and newspaper towels. Or, consider using moist disposable towelettes for cleaning your easily.
- Utensils and Serving Dishes: Take care to go along all utensils and platters make clean when preparing food.
Follow Safety Grilling Tips
Grilling and picnicking often go hand-in-paw. And merely equally with cooking indoors, at that place are of import guidelines that should exist followed to ensure that your grilled food reaches the table safely.
- Marinate safely. Marinate foods in the refrigerator — never on the kitchen counter or outdoors. In addition, if you lot programme to use some of the marinade as a sauce on the cooked nutrient, reserve a portion separately before adding the raw meat, poultry, or seafood. Don’t reuse marinade.
- Cook immediately after “fractional cooking.” Partial cooking before grilling is simply safe when the partially cooked nutrient can go along the hot grill immediately, for case at a habitation with a grill on the patio or deck.
- Melt food thoroughly. When it’south time to cook the food, accept your food thermometer fix. Always apply it to be sure your food is cooked thoroughly. (See Safety Nutrient Temperature Chart)
- Keep “set up” food hot. Grilled nutrient can exist kept hot until served by moving information technology to the side of the grill rack, merely away from the coals. This keeps it hot only prevents overcooking.
- Don’t reuse platters or utensils. Using the same platter or utensils that previously held raw meat, poultry, or seafood allows bacteria from the raw food’s juices to spread to the cooked food. Instead, have a clean platter and utensils ready at grill-side to serve your food.
- Check for foreign objects in nutrient. If you clean your grill using a bristle castor, check to brand sure that no detached beard have made their way into grilled food.
Preclude “Cross-Contamination” When Serving
Never reuse a plate or utensils that previously held raw meat, poultry, or seafood for serving — unless they’ve been done start in hot, soapy water. Otherwise, y’all tin spread bacteria from the raw juices to your cooked or set-to-eat food. This is particularly important to think when serving cooked foods from the grill.
Serving Picnic Food
Go along Cold Foods Cold and Hot Foods Hot
Keeping food at proper temperatures — indoor and out — is critical in preventing the growth of foodborne leaner. The key is to never let your picnic food remain in the “Danger Zone” — between 40 °F and 140 °F — for more than ii hours, or ane hr if outdoor temperatures are in a higher place 90 °F. This is when bacteria in food can multiply rapidly, and pb to foodborne illness.
Instead, follow these elementary rules for keeping cold foods cold and hot foods hot.
Common cold perishable nutrient should be kept in the cooler at forty °F or beneath until serving time.
- Once you lot’ve served it, information technology should not sit out for longer than 2 hours, or 1 hour if the outdoor temperature is in a higher place 90 °F. If it does — discard information technology.
- Foods like chicken salad and desserts in individual serving dishes tin can exist placed directly on water ice, or in a shallow container set in a deep pan filled with water ice. Drain off water as ice melts and supplant water ice frequently.
Hot food should be kept hot, at or in a higher place 140 °F.
- Wrap it well and identify it in an insulated container until serving.
- Just as with common cold food — these foods should not sit out for more than ii hours, or 1 hour in temperatures in a higher place xc °F. If nutrient is left out longer, throw it away to be safe.
Safe Food Treatment: Four Simple Steps
Launder hands and surfaces often
- Wash your hands with warm h2o and soap for at to the lowest degree 20 seconds before and afterward treatment food and after using the bath, irresolute diapers, and handling pets.
- Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water later on preparing each food item.
- Consider using paper towels to clean up kitchen surfaces. If yous use cloth towels, launder them often in the hot cycle.
- Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Scrub business firm produce with a make clean produce castor.
- With canned appurtenances, remember to clean lids earlier opening.
Separate raw meats from other foods
- Dissever raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery numberless, and fridge.
- Employ one cutting board for fresh produce and a split one for raw meat, poultry, and seafood.
- Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs unless the plate has been washed in hot, soapy h2o.
- Don’t reuse marinades used on raw foods unless you bring them to a boil first.
Cook to the correct temperature
- Color and texture are unreliable indicators of safety. Using a nutrient thermometer is the only way to ensure the safety of meat, poultry, seafood, and egg products for all cooking methods. These foods must be cooked to a prophylactic minimum internal temperature to destroy any harmful bacteria.
- Cook eggs until the yolk and white are house. Only utilise recipes in which eggs are cooked or heated thoroughly.
- When cooking in a microwave oven, comprehend nutrient, stir, and rotate for even cooking. If there is no turntable, rotate the dish by paw in one case or twice during cooking. Always allow standing time, which completes the cooking, earlier checking the internal temperature with a food thermometer.
- Bring sauces, soups and gravy to a eddy when reheating.
Refrigerate foods promptly
- Use an appliance thermometer to be sure the temperature is consistently 40° F or below and the freezer temperature is 0° F or below.
- Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within ii hours of cooking or purchasing. Refrigerate within one 60 minutes if the temperature outside is above xc° F.
- Never thaw food at room temperature, such as on the counter top. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
- Always marinate food in the refrigerator.
- Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.
When Transporting Food Food Holding Compartments Must Be