RE/MAX 440
Mary Mastroeni
mmastroeni@remax.net
Mary Mastroeni
731 W Skippack Pike
Blue Bell  PA 19422
PH: 610-277-2900
O: 215-643-3200
C: 610-213-4878
F: 267-354-6212 
Welcome Home from RE/MAX 440!
< Back to Mary's Blog

How to Avoid Food Poisoning This Picnic Season

May 31, 2017 12:30 am

The sun is shining, the kids are out of school, and families across the country are eating al fresco. But when taking your edibles out of the refrigerator for extended periods, it’s important to make sure they are still safe to eat--especially as temperatures rise.

Below are handful of safe picnic tips from the U.S. Food and Drug Administration.

Defrost first. Defrost meat, poultry, and seafood in the refrigerator or by submerging sealed packages in cold water. You can also microwave-defrost, but only if the food will be grilled immediately afterward. If marinating, use the fridge not the countertop.  Never reuse marinade that contacted raw foods unless you boil it first or set some of the marinade aside before marinating food to use for sauce later.

Scrub-a-dub. Thoroughly wash all produce before eating even if you plan to peel it.  Fruits and vegetables that are pre-cut or peeled should be refrigerated or kept on ice to maintain quality and safety.

Prep for anything. If your picnic site doesn't offer clean water access, bring water or pack moist towels for cleaning surfaces and hands. Don't forget to pack a food thermometer!

When packing coolers

- Place food from the refrigerator directly into an insulated cooler immediately before leaving home and use lots of ice or ice packs to keep it at 40 °F or below.

- Pack raw meat, poultry, and seafood in a separate cooler if possible, or wrap it securely and store at the bottom of the cooler where the juices can't drip onto other foods. Place beverages in a separate cooler; this will offer easy drink access while keeping perishable food coolers closed.

- Load coolers into the passenger compartment of the car– it's cooler than the trunk. Once at the picnic site, keep food in coolers until serving time (out of direct sun) and avoid opening the lids often.

When grilling

- Have clean utensils and platters available. Cook meat, poultry, and seafood to the right temperatures– use a food thermometer to be sure. Keep cooked meats hot at 140 °F or warmer until serving time and set them to the side of the grill rack to keep them hot.

- When removing foods from the grill, place them on a clean platter – never use the same platter and utensils you used for raw meat, poultry, or seafood.

Source: U.S. Food and Drug Administration

Published with permission from RISMedia.

TwitterFacebookGoogleLinkedinYoutubepinterest