By Denise Derrer
The Indiana StateBoard of Animal Health (BOAH) is the home agency to Indiana’s meat and poultry
and dairy inspection programs. In addition to serving as the staff
“germ-o-phobe,” Denise Derrer is the Public Information Director for BOAH.
I don’t know what it is about warm weather, but as soon
as the temperatures start to rise, my kids are begging to go on a picnic. And not just on weekends. What is it
about eating outside at the park—bugs and all—that makes dinner so much more
fun?
So, now that picnic season is here, today, I thought I’d
share some food safety tips for your next outing. Later this week, I’ll share
one of my favorite go-to recipes an easy picnic meal that my kids love.
Be cool.
When the thermometer rises, so does the likelihood of
food spoiling quickly. So make sure you keep your perishable foods in the
cooler as long as possible when you are eating outside in the heat. Normally,
the food safety guidelines recommend not allowing foods to sit out more than
two hours. However, if the temperature is hovering around or above 90 degrees,
that time limit drops to just one hour!
So scoop that potato salad or cole slaw onto plates and
get it back in the cooler!
Go As Ready As
Possible.
When my family does a picnic, I prefer to put the focus
on the eating, instead of the cooking and on-site preparation. That’s why we rarely ever cook foods at the picnic
destination. I, personally, prefer to bring foods that are basically ready to
serve.
Benefits being:
1. Less to worry about when it
comes to raw meats cross-contaminating other foods; and 2. Everyone (including
Mom!) can spend more time playing in the creek or riding bikes than tending to
the charcoal. (We leave the cook-outs and weenie roasts for the backyard or
camping trips.)
Those few times I do take raw meats, I make sure the
burgers are already formed into patties and ready to go straight on the grill
ahead of time. That means less handling in a less-than-sterile environment. I
also make sure to double-bag any raw meats, so ensure the juices don’t leak
onto the drinks, ice or other foods.
I also prefer to pack items that will end up on the grill
apart from ready-to-eat food, to reduce the chances of contamination. That
means packing two coolers, sometimes.
I also pre-peel and cut all the fruits and veggies I bring along.
Keeping It Clean.
Now, some might suggest that I have a bit of a “thing”
about germs… And maybe I do, but there’s nothing wrong with a little
cleanliness at a picnic. In addition to paper plates and napkins and a vinyl
tablecloth, I always pack a cleaning kit:
·
disinfecting wipes (great for cleaning up grill
tools),
·
hand sanitizer (aka, cootie killer),
·
baby wipes (nothing better for cleaning up
toasted marshmallow sticky),
·
Paper towels,
·
A pre-wetted washcloth in a plastic baggie
If you want more information on food safety in all
seasons, check out this tip list fromFightBac.org. Or visit our BOAH website at: www.boah.in.gov
.
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