Summer is a popular time for eating outdoors — whether it’s at the beach or a park, or in someone’s backyard for a pool party or barbecue.
Most of us are thinking more about having fun than thinking about food safety.
But, it’s a good idea to keep food safety in mind, as you prepare your summer get-togethers.
After all, foodborne illness rates typically increase during the summer months, and the Centers for Disease Control says that one in six Americans gets a foodborne illness each year. Some of those easily preventable illnesses can lead to a costly hospitalization.
Here are some basics to keep your food safe, whether you are packing up for a picnic, or having a party in your own backyard.
- Wash your hands with hot soap and water. If you will be at an outdoor space without sinks, be sure to pack moist towelettes.
- Use separate utensils. The spatula that you used to place the raw burger on the grill should not be used when serving the cooked burgers. If you are going to an outdoor public space, make sure you pack plenty of utensils, plates, cutting boards and so on.
- Have a food thermometer, and use it. Color is not an indicator that food is done; be sure to check the temperature with a food thermometer.
As a reminder, the cooking temperature should read as follows:
- Beef, pork, veal and lamb (roast, steaks, and chops): 145 degrees F
- Ground meat (hamburger, fish patties): 160 degrees F
- Poultry – whole, part, or ground (such as a turkey burger): 165 degrees F
- Egg and egg dishes: 160 degrees F (Be sure the yolk and white are both firm)
- When using an insulated cooler be sure to keep it in the shade and, if possible, avoid opening it repeatedly. The temperature of a full cooler stays lower than one that is half-full.
- Perishable food should not sit out for more than 2 hours. (If it is sitting out in 90-degree heat or higher, the window of time is only 1 hour. Bacteria thrive off of this warm temperature and can replicate much faster).
Florida is known to get hot, so let’s not take any chances — when planning an outdoor gathering, be sure to keep food safety in mind.
It may not be the most exciting or enjoyable part of your day, but it will keep spoiled food from spoiling the experience.
By Shari Bresin, Family & Consumer Science Agent for the University of Florida/Institute of Food and Agricultural Sciences Cooperative Extension Pasco County.
Pasta Salad
Ingredients
1 1/2 cups tri-color rotini pasta (or any shape), cooked
2-3 medium heads of broccoli, chopped
1 head of cauliflower, chopped
1 cup sliced fresh mushrooms
1 6-ounce can artichoke hearts, drained and chopped
1 medium onion, sliced
3/4 cup sliced black olives
3 Roma tomatoes, chopped
1 avocado, chopped
1 can of beans (chickpea or kidney)
Directions:
Combine the cooked pasta with the broccoli, cauliflower, mushrooms, artichoke and onion.
Toss with the dressing (recipe below), then cover and chill for 4 hours.
Before serving, add the black olives, chopped tomato, avocado and beans.
Serves 8-10
Italian Dressing:
1 ½ cups olive oil
¾ cup red wine vinegar
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon oregano
1 teaspoon Dijon mustard
Salt and pepper to taste
Don’t forget: Transport this in a cooler, if you are serving it outdoors. Also, don’t let it sit out for more than 1 hour to 2 hours.
Published July 10, 2019
