Time to pull out the picnic baskets, blankets and barbecue grill.  Don’t forget the cooler though!

Warm weather is great for having fun, but it also provides an inviting environment for bacteria and other pathogens in food to multiply rapidly.  In order to avoid foodborne illness, utilize these tips:

§  Always wash your hands with hot soapy water before and after handling food.

§  When eating away from home, find out if there is a source of clean water.  If there is not one or you are unsure, bring water for cleaning and food preparation.  Or pack clean, wet, disposable washcloths or moist towelettes and paper towels for cleaning hands and surfaces.

§  When traveling with food, pack foods directly from the refrigerator or freezer into the cooler. 

§  A full cooler will maintain its cold temperature longer.  Pack plenty of extra ice or freezer packs to ensure a constant temperature.  Keep the cooler out of the sun, covered with a blanket or tarp if possible, for further insulation.

§  To avoid cross contamination, which can happen when juices from raw meat drip onto other foods, put food items into sealed, water-tight containers or plastic bags before placing in the cooler. 

§  When carrying drinks, consider storing them in a separate cooler along with ice for beverages to avoid frequent opening of the food cooler or cross- contaminating.

§  Never leave food out of refrigeration whether during preparation or serving for more than two hours.  On hot days, when temperatures rise to 90 F or higher, reduce that time to one hour or less.

§  Marinate foods in the refrigerator.  Don’t reuse the marinade for cooked food.  Discard used marinade.  Best idea: save a portion of the marinade in the beginning BEFORE applying to raw meat to use later with cooked food.

§  When cooking or grilling, use a meat thermometer to insure that food reaches a safe internal temperature.  Hamburgers should be cooked to 160°F, while large cuts of beef such as roasts or steaks may be cooked to 145°F for medium rare or to 160°F for medium. Cook pork roasts, chops, or ground patties to 160°F for medium, or 170°F for well done. Cook ground poultry to 165°F, poultry parts to 170°F, and whole poultry to 180°F.  Fish should be opaque and flake easily.

§  When taking foods off the grill or stove or out of the oven, do not put cooked items back on the same plate that previously held raw food.

§  Take foods in the smallest quantity you think you will need – pack only the amount of food you think you’ll use. Pack first what you will use last. Toss out any leftover perishable foods.

Durham County Public Health contact: Casey Wardlaw-Czaplinski, MPH, RD, LDN, Community Nutritionist/Nutrition Division, 919-560-7854.

For more information,  visit www.fightbac.org or www.fsis.usda.gov.  You may also contact the USDA Meat and Poultry hotline at 1-800-535-4555 or the FDA Food Information Line at 1-888-SAFE-FOOD.