Summer is a perfect time for barbecues, picnics, and outdoor meals. But without careful thought and preparation, these activities can present an increased risk of foodborne illness. To be food safe, follow these recommendations:
Keep things clean:
- Pack soap and a cloth for washing and ensure there is a safe source of water available. If tap water is not available, use bottled water or boil untreated water for two minutes before using.
- Wash your hands with soap and warm water before and after handling food.
- Clean all cooking surfaces and utensils with soap and warm water before and after each use. Before packing your cooler, wash it with soap, sanitize with a bleach-water solution, and rinse with cold water.
Keep raw meats, poultry, fish, and eggs separate:
- Store raw meats, poultry, fish, and eggs separate from other foods to prevent cross-contamination of bacteria. Pack these foods in leak-proof bags at the bottom of your cooler or pack them in a separate cooler.
- Pack two sets of utensils and use one set for raw meats only.
Chill perishable foods:
- Keep all perishable foods cold, at a temperature of 0-4⁰C. Pack them in an insulated cooler with ice packs, frozen re-usable water bottles, or bags of ice. Be sure to keep your cooler out of the sun.
- Never leave perishable foods out for more than 1-2 hours.
Cook foods to the appropriate temperature:
- Food is safely cooked when it reaches a high enough temperature to kill harmful bacteria. Pack a digital thermometer to check if your food is cooked thoroughly.
For more information, visit our Food Safety webpages.