Great Tips for a Safe and Fun Summer BBQ
As the summer months come around, and the weather warms up, we find ourselves heading outside to enjoy the weather with our friends and families. Over the years, I am sure you have heard, handle your food with care in the summer because there is a higher risk of food poisoning and other food borne illnesses. Is this really the case or is it just an old wives tale passed down throw the generations?
According to the USDA food borne illnesses do increase during the summer months. The reason is two fold. The number one reason we see an increase in food borne illnesses is the temperature. The microorganisms that cause food poisoning thrive in warmer temperatures, such as those we see in the summer months. These microorganism thrive when the temperature is between 90 degrees and 110 degrees and in moist environments. With high temperatures and high humidity in the summer – you have the perfect environment for these bacteria to thrive and flourish.
The second reason we see an increase in food borne illnesses in the summer months is that we are simply outside more often. And when we are outside camping, picnicking, or barbecues we leave the safety of the kitchen behind. Keeping foods cold, covered, and safe becomes more of a challenge when we are outdoors and away from our homes.
Here are four simple steps you can take to make sure that the food you enjoy outdoors this summer stays safe.
Keep Cool
Meats, lunch meats, and salads need to be in a cooler. If possible keep the cooler while you're travelling in the passenger area. If you place the cooler in the trunk the contents may warm up too quickly melting your ice quicker.
Replenish the ice in your coolers frequently.
Consider keeping a separate cooler for beverages. The cooler with the beverages in it will be open and closed more frequently.
Once you arrive to your destination make sure your cooler stays in a shady area.
Cook It
Make sure to cook all meats thoroughly. One way to ensure food borne bacteria is gone is to cook at a high temperature for an extended period.
Bring along your meat thermometer and make sure all meat is cooked internally to the recommended temperature.
When grilling, it is easy to under cook food, due to the high heat the outside browns really fast, while the inside will take a while longer to cook.
Prepare
Make sure you do not cross contaminate foods. Keep raw foods away from prepared foods.
Wash all utensils, cutting boards, and prep tools thoroughly and with hot soapy water.
If your prep site won't have access to water to wash your hands with pack plenty of wipes and had sanitizer.
Serving
Keep cold foods cold and hot foods hot.
Return cold foods to the cooler as soon as possible.
Do not let any foods sit out for longer than an hour. The longer food sits out the more opportunity bacteria has to grow.
Following these simple steps you can make sure that your outing with friends and family is safe and everyone enjoys the food. If you have any doubts at all about something be safe and throw it out.
According to the USDA food borne illnesses do increase during the summer months. The reason is two fold. The number one reason we see an increase in food borne illnesses is the temperature. The microorganisms that cause food poisoning thrive in warmer temperatures, such as those we see in the summer months. These microorganism thrive when the temperature is between 90 degrees and 110 degrees and in moist environments. With high temperatures and high humidity in the summer – you have the perfect environment for these bacteria to thrive and flourish.
The second reason we see an increase in food borne illnesses in the summer months is that we are simply outside more often. And when we are outside camping, picnicking, or barbecues we leave the safety of the kitchen behind. Keeping foods cold, covered, and safe becomes more of a challenge when we are outdoors and away from our homes.
Here are four simple steps you can take to make sure that the food you enjoy outdoors this summer stays safe.
Keep Cool
Meats, lunch meats, and salads need to be in a cooler. If possible keep the cooler while you're travelling in the passenger area. If you place the cooler in the trunk the contents may warm up too quickly melting your ice quicker.
Replenish the ice in your coolers frequently.
Consider keeping a separate cooler for beverages. The cooler with the beverages in it will be open and closed more frequently.
Once you arrive to your destination make sure your cooler stays in a shady area.
Cook It
Make sure to cook all meats thoroughly. One way to ensure food borne bacteria is gone is to cook at a high temperature for an extended period.
Bring along your meat thermometer and make sure all meat is cooked internally to the recommended temperature.
When grilling, it is easy to under cook food, due to the high heat the outside browns really fast, while the inside will take a while longer to cook.
Prepare
Make sure you do not cross contaminate foods. Keep raw foods away from prepared foods.
Wash all utensils, cutting boards, and prep tools thoroughly and with hot soapy water.
If your prep site won't have access to water to wash your hands with pack plenty of wipes and had sanitizer.
Serving
Keep cold foods cold and hot foods hot.
Return cold foods to the cooler as soon as possible.
Do not let any foods sit out for longer than an hour. The longer food sits out the more opportunity bacteria has to grow.
Following these simple steps you can make sure that your outing with friends and family is safe and everyone enjoys the food. If you have any doubts at all about something be safe and throw it out.
