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ENLARGE
It is easy to spot mosquitoes, ants and wasps at your summer picnic. However, it's not so easy to see, smell or taste dangerous bacteria that can cause illness if your food is not handled properly.
Summer is a great time for outings. It's also prime time for food borne illnesses. Before having a picnic, think about food safety when planning your menu, preparing and transporting food.
Bacteria grow and multiply rapidly in the danger zone between 40 degrees F and 140 degrees F (out of the refrigerator or before food begins to cook). Food transported without an ice source or left out in the sun at a picnic won't stay safe for long. Two to three hours out and you should toss it.
Here are some summer food safety tips to keep your family and guests safe.
• Plan just the right amount of food to take so you won't have to worry about leftovers at the end of the meal.
• Always wash your hands and work areas before you start preparing the food and use super clean food preparation methods when preparing foods to take on an outing.
• Foods cooked ahead need to be cooked in plenty of time to thoroughly chill in the refrigerator. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 degrees F. Pack food from the refrigerator right into the cooler.
• If take-out food such as fried chicken is part of your picnic plan, pick it up ahead of time and chill it before packing unless you are planning to eat it within two hours.
• Put the ice chest in the front of your car rather than the trunk, especially if you have air conditioning. Also, if possible, park your car in the shade and avoid opening the ice chest until you are ready to eat.
• If you are taking cold drinks to the party, place them in a separate ice chest.
• Don't forget to wash your hands at the picnic site before you handle, prepare and eat the food.
• Be especially conscientious if you are serving people in the at-risk group (infants, young children, pregnant women, elderly and those with compromised immune systems from illnesses or diseases). These people are much more susceptible to food poisoning and can become very ill, even resulting in a fatality.
• After eating, refrigerate the food immediately.
• Remember, “bugs” (bacteria) are everywhere including hands. Safe food handling is essential for safe summer outings.
OSU Extension has a handout on Summer Food Safety SP 50-814 that has tips for safe food handling in warm weather. For a copy, check out the Douglas County Extension Service website at: http://extension.oregonstate.edu/douglas/food
Remember, if you plan to can this summer and have a dial gauge on your canner, the gauge needs to be tested annually. Check the Douglas County Extension website for a schedule of testing sites throughout the county as well as upcoming Food Preservation workshops.
Susan Busler is the Family Community Development Extension Agent for OSU Extension Service of Douglas County. She can be reached by e-mail at susan.busler@oregonstate.edu or by phone at 541-672-4461.
Summer is a great time for outings. It's also prime time for food borne illnesses. Before having a picnic, think about food safety when planning your menu, preparing and transporting food.
Bacteria grow and multiply rapidly in the danger zone between 40 degrees F and 140 degrees F (out of the refrigerator or before food begins to cook). Food transported without an ice source or left out in the sun at a picnic won't stay safe for long. Two to three hours out and you should toss it.
Here are some summer food safety tips to keep your family and guests safe.
• Plan just the right amount of food to take so you won't have to worry about leftovers at the end of the meal.
• Always wash your hands and work areas before you start preparing the food and use super clean food preparation methods when preparing foods to take on an outing.
• Foods cooked ahead need to be cooked in plenty of time to thoroughly chill in the refrigerator. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 degrees F. Pack food from the refrigerator right into the cooler.
• If take-out food such as fried chicken is part of your picnic plan, pick it up ahead of time and chill it before packing unless you are planning to eat it within two hours.
• Put the ice chest in the front of your car rather than the trunk, especially if you have air conditioning. Also, if possible, park your car in the shade and avoid opening the ice chest until you are ready to eat.
• If you are taking cold drinks to the party, place them in a separate ice chest.
• Don't forget to wash your hands at the picnic site before you handle, prepare and eat the food.
• Be especially conscientious if you are serving people in the at-risk group (infants, young children, pregnant women, elderly and those with compromised immune systems from illnesses or diseases). These people are much more susceptible to food poisoning and can become very ill, even resulting in a fatality.
• After eating, refrigerate the food immediately.
• Remember, “bugs” (bacteria) are everywhere including hands. Safe food handling is essential for safe summer outings.
OSU Extension has a handout on Summer Food Safety SP 50-814 that has tips for safe food handling in warm weather. For a copy, check out the Douglas County Extension Service website at: http://extension.oregonstate.edu/douglas/food
Remember, if you plan to can this summer and have a dial gauge on your canner, the gauge needs to be tested annually. Check the Douglas County Extension website for a schedule of testing sites throughout the county as well as upcoming Food Preservation workshops.
Susan Busler is the Family Community Development Extension Agent for OSU Extension Service of Douglas County. She can be reached by e-mail at susan.busler@oregonstate.edu or by phone at 541-672-4461.
