With the arrival of summer, many of us are eager to take advantage of the warm weather and dine outdoors. Whether you’re having a picnic in the park, enjoying a barbecue in your backyard, or dining at a restaurant with outdoor seating, it’s important to take precautions to prevent foodborne illnesses. Here are some tips from dietitians to keep in mind when eating outdoors this summer:
- Keep cold food cold and hot food hot: One of the most important steps in preventing foodborne illnesses is to ensure that perishable foods are kept at the proper temperature. Cold foods should be stored in a cooler with ice packs to keep them at 40°F or below, while hot foods should be kept above 140°F. Avoid leaving perishable foods out in the sun for long periods of time.
- Wash your hands: It’s important to wash your hands with soap and water before and after handling food, especially when preparing and serving food outdoors. Bring hand sanitizer with you if there isn’t a place to wash your hands.
- Use separate cutting boards and utensils: To prevent cross-contamination, use separate cutting boards and utensils for raw meat, poultry, and seafood, and wash them thoroughly with hot, soapy water between uses.
- Cook food to the proper temperature: Use a food thermometer to ensure that meat, poultry, and fish are cooked to a safe internal temperature. Hamburgers should be cooked to 160°F, poultry to 165°F, and fish to 145°F.
- Store leftovers properly: Leftover food should be refrigerated within two hours (or one hour if the temperature is above 90°F). Make sure to pack any leftovers in a cooler with ice packs to keep them cold.
- Be mindful of food allergies: If you or your guests have food allergies, make sure to take precautions to prevent cross-contamination and provide allergy-friendly options.
By following these tips, you can help prevent foodborne illnesses and ensure a safe and enjoyable outdoor dining experience this summer. Stay safe and bon appétit!