As the weather heats up, so do the number of meals that will be served outside, whether with friends at the pool or family at a backyard cookout. The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service offers tips to safely serve food to avoid foodborne illnesses.
“The bacteria that causes foodborne illnesses love the summertime as much as we do because they thrive and multiply quickly in warmer temperatures. This causes illnesses to spike during the summer,” said Under Secretary for Food Safety Dr. Emilio Esteban in a USDA news release.
“As we all spend more time outside, it is important to remember these food safety steps to keep your friends and family safe,” said Esteban.
Wash hands
Start with clean hands when serving food. If running water is available, wet hands, lather with soap, scrub for 20 seconds, rinse and dry. If no running water is available, use hand sanitizer or moist towelettes that contain at least 60% alcohol.
Pack perishables safely
Always use cold sources in coolers or insulated containers when traveling with perishable foods to keep food at a safe cold temperature below 40 degrees Fahrenheit (F). Cold source options include: ice, frozen gel packs, and frozen beverages such as water bottles, iced tea, and apple and grape juices.
Pack beverages in one cooler and perishable food in another cooler. The beverage cooler may be opened frequently, causing the temperature inside to fluctuate and become unsafe for perishable foods.
Keep coolers and insulated bags out of the sun and in the shade.
Coolers and insulated bags should be full to keep food safe and cold longer.
An appliance thermometer can be placed in a cooler to check to be sure the food stays at 40 F or below.
Keep out of the ‘Danger Zone’
The “Danger Zone” is the temperature range where bacteria multiply rapidly between 40 degrees F and 140 degrees F, including perishable foods such as meat and poultry, sliced fruits and vegetables, and cooked side dishes. These foods should be kept hot or cold to maintain food safety.
Cold foods should be kept in the refrigerator, cooler, insulated container or nestled over ice.
Hot foods should be kept above 140 degrees F by placing them on the grill, in heated chafing dishes, a slow cooker or warming trays.
Follow the two-hour rule
Foods that are kept hot or cold out of the Danger Zone or do not sit out for more than two hours (one hour if above 90 degrees F outside) are safe to keep. Any other items should be considered unsafe and discarded.
For food safety questions, call the USDA Meat and Poultry Hotline at 888-674-6854, email , or chat live at Ask.usda.gov from 10 a.m. to 6 p.m., Eastern Time, Monday through Friday.
Published June 05, 2024
