It’s that time of year when many families are looking forward to the end of school and the beginning of a nice summer break.
It’s also a great time to think about heading to the beach, to a park or even just out to your own backyard to celebrate with a picnic.
But, don’t let spoiled food ruin your day.
It’s important, especially during hot summer days, to keep your food safe for consumption.
The U.S. Department of Agriculture warns everyone to plan ahead.
When preparing for your picnic, be sure to have an ice chest or cooler packed with ice packs and ice.
You’ll also need clean utensils, storage containers for leftovers, paper towels, trash bags and a food thermometer.
If you’re going out for a picnic, do a little research to find out if there will be running water, grills, picnic tables and trash receptacles at the site.
Also, if you’re thawing food to take along, be sure to thaw it in the refrigerator overnight, not on a counter.
Thawing meat or poultry also reduces the needed cooking time. Cooking frozen meat or poultry takes about 50 percent longer than the recommended time for fully thawed/ fresh meat and poultry.
Do not partially cook meat and poultry ahead of time. That can be risky.
Also, be sure to use the food thermometer to cook meat or poultry to a safe internal temperature, before consuming.
To stay on the safe side: Keep your hot foods hot and your cold foods cold.
Place perishable foods, such as hot dogs, burgers, poultry, deviled eggs, and macaroni/potato/pasta salads in a well-insulated cooler with plenty of ice/freezer packs. Also be sure to store this in a shady spot and not in a hot car or in direct sunlight.
Also, quickly serve food from the cooler and return it quickly, too.
In really hot weather, above 90 degrees Fahrenheit, food shouldn’t sit out of the cooler for longer than an hour.
Also, don’t forget to unpack that cooler as soon as you return home.
Refrigerate any leftover meats and salads that are still cold, but discard them if they have become warm.
These safety tips will help you, family and friends have a happy and healthy summer!
By Betsy Crisp
Betsy Crisp is an Extension Family & Consumer Sciences agent and a licensed dietitian for the University of Florida/IFAS. She is based in Pasco County and can be reached at .
Some fun summer recipes:
California Avocado Chicken Wraps
Special dressing: ¼-cup light mayonnaise, ¼-cup plain fat-free yogurt, 1 chipotle chili in adobo sauce, finely chopped (mix well and set aside)
2 large 10”-12” spinach (or whole wheat) tortillas
½-cup shredded lettuce or baby spinach
1 ½-cups shredded Monterey Jack cheese
1 Haas avocado, peeled, pitted, diced
2 Tablespoons real bacon pieces (2 slices, cooked well, crumbled)
¼-cup red onion, finely chopped
1 tomato, chopped
1 cup cooked chicken breast, chopped
Spread tortillas with dressing. Layer ingredients listed above (1/2 on each tortilla). Roll up and cut each in half. Makes 4 servings.
Artichoke Hummus Roll-Ups
2 large 10”-12” whole wheat (or spinach) tortillas
6 Tablespoons prepared hummus
1 jar (4 ounces) marinated artichoke hearts, cut into pieces
4 Tablespoons shredded part-skim mozzarella cheese
1 bell pepper, diced (any color)
1 cup fresh baby spinach leaves
Spread tortillas with hummus. Layer ingredients listed above (1/2 on each tortilla). Roll up and cut each one in half. Makes 4 servings.
Tuna Salad Wraps
4 whole-wheat tortillas 8”
1 cans (6 ounces) chunk light tuna, drained
3 Tablespoons light mayonnaise
1 ½ Tablespoons pickle relish
1 Tablespoon sweet onion, finely chopped
1 Tablespoon celery, chopped
1 teaspoon lemon juice, or to taste
Add all ingredients listed above (except tortillas). Mix well. Spread one-fourth of tuna salad onto each tortilla. Roll up, folding ends in. Serve whole or cut in half and serve. Makes 4 servings.
Peanut Butter Banana Cereal Roll-Ups
(good for breakfast or lunch!)
4 whole-wheat tortillas 8”
4 Tablespoons smooth, natural peanut butter
4 medium bananas, peeled
1/2 cup oat o-shaped cereal, honey flavored, crushed (place in freezer zipper top sandwich bag and use rolling pin or hands to crush)
Spread 1 Tablespoon peanut butter on each tortilla. Place banana in center. Sprinkle about 2 Tablespoons crushed cereal evenly over each banana. Fold ends of tortilla over the two ends of each banana and roll up. Cut each in half and serve. Makes 4 servings.
Published May 18, 2016
