Health Canada
The risk of food poisoning increases
during the summer because harmful
bacteria grow quickly in warm, moist
conditions.
Ensuring the safety of food can be
challenging this time of year because
temperatures are warmer and we often cook
outdoors during picnics, barbecues and
camping trips.
Here are some outdoor food safety tips
to help keep you and your family safe from
food poisoning during the summer.
Chill
Don't keep food at room temperature
for more than one hour on hot summer
days.
Keep perishable foods cold. Use a
cooler filled with ice packs to store your
food on the go. The temperature inside the
cooler should be at or below 4°C (40°F).
Keep the cooler out of direct sunlight
and avoid opening it too often. Opening the
cooler lets cold air out and warm air in.
Using separate coolers for food and drinks
will keep the food colder for longer because
the cooler won't be opened as often.
Marinate meat in the refrigerator or in
a cooler filled with ice, not on the counter. If
you are using marinade to baste cooked
meat or as a dipping sauce, make sure it
hasn't come into contact with uncooked
meat.
Separate
Keep your raw meat, poultry, and
seafood separate from other foods to avoid
spreading harmful bacteria. Using
containers or re-sealable plastic bags will
help prevent leaks.
Put raw meat, poultry, and seafood at
the bottom of the cooler to keep juices from
dripping onto other foods.
QUICK REMINDER
Chill
Separate
Clean
Cook
Leftovers
Clean
Washing your hands and following
proper cleaning techniques can help you
avoid cross-contamination and prevent food
poisoning.
Follow the same washing instructions
outdoors as you do at home:
Use clean water and soap to thoroughly
wash all utensils, dinnerware, countertops
and cutting boards before and after use.
Sanitize cooking equipment, utensils and
work surfaces with a mild bleach solution.
Rinse with fresh water and air dry.
Cook
Wash your hands thoroughly with
warm water and soap for at least 20
seconds, before and after handling food.
Bacteria are killed by heat. Raw meat,
poultry and seafood must be cooked to a
safe internal temperature to eliminate
harmful bacteria such as E. coli, salmonella
and listeria. Use a digital food thermometer
to check the temperature.
Use a clean plate when taking food off
the grill. Never put ready-to-eat or cooked
food on a plate that was used for raw meat,
poultry or seafood - wash the plate first.
Keeping several sets of clean utensils,
cutting boards and plates on hand will help
you prevent cross-contamination.
Colour isn't a reliable sign that meat is
safe to eat. Meat can turn brown before all
the bacteria are killed, so use a digital food
thermometer to be sure.
Check the temperature of meat that you
are cooking on the barbecue by taking it off
the grill and placing it on a clean plate.
Insert the digital food thermometer through
the thickest part of the meat. If you are
cooking several pieces of meat, poultry, or
seafood, make sure to check the internal
temperature of the thickest pieces because
food can cook unevenly.
For hamburgers, insert the digital food
thermometer through the side of the patty,
all the way to the middle. Make sure to
check each patty.
Always clean your digital food
thermometer in warm, soapy water between
temperature readings to avoid
cross-contamination.
Leftovers
Cool food quickly in shallow
containers. On hot summer days, don't keep
food at room temperature for more than
one hour.
Tell us on Facebook about your adventures with food this month,
or tweet us @thehubWE #foodmatters
August 2014 - The HUB 7