Take the Food Thermometer on Picnics for Safe Barbeque, Great ...

Have a great time grilling outdoors this spring, and be safe while you are at it, the U.S. Food and Drug Administration says.

As the weather begins to warm, the eyes of weekend warriors turn to grilling outdoors. And, after a season away from cooking and eating outside for most of us, a refresher is never a bad idea. After all, while grilling and barbequing can be a lot of fun, the U.S. Food and Drug Administration reminds us that the warm weather can also provide great opportunities for bacteria to thrive, so taking some simple precautions is a must.

It is a good idea, the FDA suggests, to properly prepare your picnic site. This includes making sure your hands and all surfaces are clean. Some areas may not have access to running water, so it is a good idea to be prepared to make your own wash basin using a bowl, water you?ve brought to the site, soap and paper towels. Additionally, moist disposable towelettes can be good tools for cleaning your hands. All utensils, plates, etc. should be brought from home in a clean, ready-to-go state, and fruits and veggies should be prewashed. Be sure not to cross-contaminate foods, utensils, plates, etc. while cooking and taking food to and from the coolers, table and grill.

It is important to pack cold food well, placing in a cooler with ice or frozen gel packs, and storing at 40 degrees F or cooler to prevent the growth of bacteria. It is also a good idea, when travelling a distance, to pack meat, poultry and seafood while it is still frozen, the FDA suggests, as it will stay cold longer. Also, keep beverages in a separate cooler. This will help prevent cross-contamination, but will also keep your perishable foods cold longer, as the cooler will not be opened over and over as people go for another drink.

Do not forget to pack your food thermometer! The FDA suggests the following temperatures for safely preparing a variety of foods:

Safe Cooking Food Temperature Chart

• Steaks and roasts 145?F
• Fish 145?F
• Pork 160?F
• Ground beef 160?F
• Egg dishes 160?F
• Chicken breasts 165?F
• Shrimp, lobster, and crabs cook until pearly and opaque
• Clams, oysters, and mussels cook until the shells are open

And, if you marinate any of the foods you are taking to your picnic, remember to marinate in the fridge?not on the counter?and do not reuse the marinade! Reserve some of the fresh marinade separately for basting.

Hot foods being transported to the picnic area should be well-wrapped and placed in an insulated container, the FDA indicates, and kept at or above 140 degrees F until serving time. Cold foods should be kept in the cooler at 40 degrees F or below until serving time. With both cold and hot, foods should not be out for more than two hours, the FDA says, or more than one hour if temperatures are above 90 degrees F! If food is left out longer, the FDA warns, the food should be thrown away to be safe.

For more grilling, barbequing and picnic tips, visit the U.S. Food and Drug Administration online.

Image: Wikimedia Commons

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Source: http://www.huliq.com/10473/take-food-thermometer-picnics-safe-barbeque-great-grilling

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