Memorial Day weekend is the unofficial kickoff for summer, and as the weather heats up, so do the number of meals that will be served outside. Whether you’re eating with friends at the pool or family in a backyard cookout, food should be served safely to avoid foodborne illness.
Here are food safety tips to keep you safe from foodborne illness from the Washington State Department of Health.
Causes of food poisoning
Unwashed hands, undercooked meats, cross-contamination from raw meats to other foods, and eating unwashed fruits and vegetables can spread E. coli, Salmonella, and other germs at picnics and barbecues.
What many people call “stomach flu” or “intestinal virus” is often food poisoning. Illness can range from mild nausea to a serious condition requiring medical treatment and hospitalization. Young children, older adults, and people with weakened immune systems are at higher risk for severe illness.
Wash hands to prevent illness
- Wash hands with soap and water before and after preparing food, especially raw meats.
- Wash hands before eating to prevent passing germs to food. The recommendation is for everyone in the group including those who aren’t involved in meal preparation.
- Set up a make-shift hand wash station using a water container with a spigot and wash with hand soap if you don’t have running water at a picnic area or campsite.
- Use waterless hand sanitizers or disposable hand wipes as a last resort.
Cooking meats
- Marinate foods in the refrigerator, not on the counter or outdoors. Don’t use the uncooked sauce that was used to marinate raw meat or poultry on cooked food. If you do want to use the leftover sauce, heat it until it comes to boil.
- Clean the grill and preheat coals until they are lightly coated with ash.
- Thaw frozen meat before grilling so it cooks evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can use the microwave, oven, or stove to thaw or partially cook the meat if it then goes immediately on the grill.
- Cook the meat to a safe internal temperature. Use a food thermometer to be sure. Place the food thermometer in the thickest part of the meat, avoiding bone, fat, or cartilage.
- Ground beef, pork, and hamburger patties: 160 degrees F.
- Whole or ground chicken or other poultry: 165 degrees F.
- Hot dogs, sausages: 165 degrees F.
- Whole cuts such as steaks, chops, or ribs of beef, pork, veal, and lamb: 145 degrees. Allow the meat to “rest” for 3 minutes before cutting or eating.
- Fish and shellfish: 145 degrees F.
- Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs. Be sure to have plenty of clean utensils and platters to avoid cross-contamination.
Fruits, vegetables, and salads
- Wash fruits and vegetables with running water before cooking or serving. Rub or scrub firm-skin fruits and vegetables, such as melons, under running water. Bacteria and other germs can be transferred to the inside of the fruit or vegetable by cutting through it.
- Packaged fruits and vegetables labeled “ready to eat” or “washed” don’t need to be washed.
- Pasta and potato salads should be kept cold until serving. Be aware mayonnaise isn’t the potential problem with these salads. The salad’s other ingredients, such as potatoes, eggs, pasta, and tuna, are better at producing harmful bacteria, so they need to be chilled before combining to make the salad.
- Cut fruits, vegetables, and prepared salads should be kept cold. When served outdoors, consider placing the serving dish on ice or store in a cooler after serving.
Traveling with food
- Bring only the amount of food you think you’ll use. Consider taking non-perishable foods and snacks that don’t need to be kept refrigerated.
- Use an insulated cooler with plenty of ice or freezer packs placed around and on top of the food to keep it at 40 degrees F or below.
- Keep raw meat and poultry from contaminating cooked foods, or foods meant to be eaten raw such as fruits. Place raw meat and poultry in sealed containers or wrapped in plastic bags to prevent juices from getting on other foods.
- Fill the cooler up. A full cooler will maintain its cold temperatures longer than one that is partially filled.
- Keep drinks in a separate cooler from the food. The beverage cooler will be opened frequently while the food cooler stays cold.
- Transport the cooler in the air-conditioned part of your car, if possible, rather than in a hot trunk. Keep the cooler out of direct sunlight while traveling or at the picnic.
Leftovers – Don’t let food sit out
- Don’t let food sit out for more than two hours. On a hot day, 90 degrees or higher, don’t let food sit out for more than one hour. Bacteria can multiply quickly on food left out in warm weather.
- Store leftovers in a refrigerator or in a cooler with plenty of ice or frozen packs. Leftover meat, poultry, seafood, and egg products should be the first foods you want to keep cold. Salads and cut or cooked fruits and vegetables also should be kept cold.
- Throw away perishable food that has been sitting out too long. If the ice or gel packs in the cooler have melted, and you can’t keep the food cold, dispose of the food.
- Covered foods such as breads, rolls, chips, crackers, and cookies for freshness. Condiments such as ketchup, mayonnaise, and mustard are acidic, so they’re O.K. to leave out for a picnic or barbecue.
Clean-up properly
- Wash utensils, plates, and food preparation surfaces with hot soapy water, then rinse. Don’t reuse plates or utensils that came into contact with raw meats until they’re cleaned.
- Pack up dirty dishes to clean at home. Bring a separate box or plastic bag to hold dishes that held raw meats.
- Bring water and cleaning supplies with you to wash dishes for reuse if you’re camping or away from home for a longer period of time and the campground doesn’t have running water.
- Clean the grill and place trash in covered garbage and recycle bins to prevent attracting pests such as yellowjackets, rodents, or other wildlife.
Have a great Memorial Day barbecue or picnic and be sure and use these food safety tips throughout the summer.
