You can do many things this summer: head over to hitnspin and play card games with family and friends or go surfing or skydiving. If there is a relative or long-lost friend you haven’t seen in a while, this is the perfect time to visit them.
Two of our favorite pastimes (playing card games and surfing by the beach) share something in common: there’s a lot of eating, boozing, and barbecuing involved! If you are like most people, there are a few things you must bear in mind when you decide to indulge: how to handle your food to avoid poisoning and a proper budget before the event. This article focuses on how to handle your food properly.
Whether you are a vegetarian or love steak, like I do, you must handle your food carefully. The warm weather conditions may be the best for barbecues and picnics but also provide the perfect breeding ground for pathogens and other bacteria to breed and multiply fast.
Don’t Let Your Food Reach the “Danger Zone”
The “Danger Zone” refers to temperatures of between 5° and 60°C, when bacteria multiply fast. As a rule of thumb, prevent perishable foods from being exposed to “Danger Zones” to maintain food safety. Hot foods should be stored at temperatures of over 60°c. This can be done by placing them in a slow cooker, chafing dish, or slow cooker. On the other hand, cold foods should be stored at 5° or below by storing them in insulated containers, coolers, or a refrigerator. If you plan an outdoor event, carry your thermometer to make sure that foods kept in the cooler remain below the “Danger Zone.” Also, be wary of your open cooler, since the internal temperature may vary from time to time, creating an unsafe environment for your food.
Stick to the “Two-Hour Rule”
Any food that doesn’t fall in the “Danger Zone” or is not left untouched for more than two hours is considered safe. Foods outside these two categories should be considered unsafe to eat and disposed of! Always remember: when in doubt, dispose of it!
Handle Meat Safely
You might have all the skills to make a good barbecue and I’m sure you want people to remember you for that and not the food poisoning that made everyone ill! Therefore, to ensure the well-being and safety of everyone at your next barbecue, learning the necessary meat handling procedures is crucial. The main components of proper meat handling are storage, thawing, and cooking:
- Storage. Ensure your meat is stored in air-tight containers. This precaution helps to avoid the dripping of juices onto other foods.
- Thawing. You can thaw meat by using the defrost setting in the microwave or refrigerator. Never should you leave it on the counter at room temperature.
- Cooking. Ensure your meat is cooked to the recommended internal temperature. Use a food thermometer to ensure the temperatures are achieved!
Lastly, ensure you keep poultry, seafood, and raw meats separate from other food items. This ensures the food is not cross-contaminated. How is this achieved? By using different utensils, cutting boards, and plates for raw foods.
Useful Tips for Picnic Site Preparation
Picnics are part and parcel of summer, and throwing an unforgettable family-friendly picnic doesn’t require much effort. You don’t need Instagram-worthy charcuterie boards, picture-friendly parks, or matching colors to build memories or have fun. With these simple tips, you can have a memorable day out with your friends or family:
- Plan for a picnic without water to wash your hands. Instead, use antibacterial wipes, a jug of water, soap, and paper towels.
- Carry plenty of paper plates, napkins, cups, eating utensils, and garbage bags. Don’t forget a cloth for the picnic table or the ground where you’ll be seated.
- Look for a spot in the shade and place your coolers here. This ensures they remain cool at all times.
- Store perishable leftovers and food in Ziploc bags, foils, and plastic wraps.
- Utilize mesh food covers to keep the insects away from the food.
Sanitize Your Stations
Most importantly, ensure your workstation(s) and serving bay(s) are thoroughly sanitized and cleaned. This includes utensils, cutting boards, dishcloths, kitchen surfaces, and sponges. These are notorious breeding grounds for bacteria. You don’t need special cleaning products to keep the bacteria at bay; hot, salty, and soapy water should do the trick!
