With
so many people entertaining outdoors in the coming weeks, it's a good time to
think about food and beverage safety.
Food contaminated with bacteria does
not look, smell or taste bad. The best way to control bacteria in food is to
follow carefully a few simple food-handling rules.
*
Start clean. Wash your hands, work areas and utensils with hot, soapy water before
preparing food.
*
If possible, choose foods that won't spoil easily. Among foods that travel well
are peanut butter, cheese, and whole fruits and vegetables. Salads made with
store-bought mayonnaise are safe, provided they are kept in a cold storage
container.
*
Never partially cook meat or poultry to finish later or the next day.
*
Be careful that raw meat
juices do not contaminate cooked food or food that will be eaten raw, such as
fruit.
*
Keep cold foods cold. Transfer cold foods directly from the refrigerator into a
well-insulated chest with enough ice or freezer packs to keep the temperature
below 40 degrees.
*
For serving cold foods outdoors, use the two-bowl method: Put a plastic bag with
ice into a large bowl, then nest the bowl of food inside the bowl with the ice.
*
Keep hot foods hot. Use an insulated bag or a thermos to keep the food's
temperature at least 140 degrees.
*
If hand-washing facilities are not available, bring along a package of
antibacterial wipes to clean your hands before preparing or serving food.
*Don't
use the same plate for raw and cooked meat. |
