Serve it Safely

By Devon Noellert, UVA Health System Dietetic Intern

When the temperature rises and the flowers start to bloom, we take our meals outdoors for picnics, barbeques and beach parties. Cooking in warm weather, however, brings the risk of food contamination and food-borne illness. To discourage uninvited germ guests, follow these tips to ensure food-borne illness doesn’t strike you and your family.

How should I pack food for a picnic or barbeque?

Cold foods should be moved directly from the refrigerator into a cooler and stored separately from drinks, since the drink cooler is opened frequently. Raw meats and poultry should also be stored separately to avoid contamination. The coolers should not be loaded until just before you leave for your destination. When packing the coolers, food items needed last should be put in first to avoid unpacking and repacking the cooler, which raises the temperature inside. Try to fully load the cooler, as it will stay cold longer than a half-packed cooler. Pack non-perishable foods requiring no refrigeration, such as bread, crackers and fruit, in a separate container. While in the car, the coolers should be placed in the passenger seats, where there is air conditioning, instead of the trunk. Be sure to bring along hand sanitizer or wipes for safe food preparation.

When grilling meats, what temperature should I cook them to?

Cooking meats to the proper internal temperature kills bacteria that could make you sick. Use a meat thermometer to make sure your meats are properly cooked. Do not place cooked meat on the same platter that held raw meat, and do not use the utensils that handled raw meat to handle cooked meat. Do not eat hamburgers or chicken that are pink. To check color, cut into the thickest part of the meat or next to the bone before eating. Here is a chart shows proper cooking temperatures for meat, fish, and poultry.

What is the proper way to serve food outdoors?

Before serving, wash your hands thoroughly with soap and water or hand sanitizer. Meats cooked first should be served first and eaten within two hours. Use utensils and clean plates when serving meat, poultry or fish. Hot foods not being served right away need to be kept hot, while cold foods need to be kept cold. Meat can be placed next to the grill, not over the coals where they will overcook. Place cold foods in a cooler with ice or put dishes like chicken salad or potato salad in a deep, ice-filled pan. Limit how often these coolers are opened and keep them out of direct sunlight.

How long can food be kept out?

Follow the two-hour rule. Do not keep perishable food out longer than two hours (no more than one hour if the temperature is above 90 degrees). Any food left out longer than this should be thrown out. Refrigerate leftovers immediately in a cooler placed in the shade. And remember: when in doubt, throw it out!