On Labor Day in the United States, many people will share wonderful company, fun, and good food. This is a great time to spend time with friends and family before work resumes and the kids return to their busy school schedules. However, if people do not pay attention and follow food safety basics, their return to school or work can be jeopardized with food poisoning.
Chilled and packaged food
Wash fruits and vegetables
Cooler Locations
Once the food reaches its destination, they usually Will stay in warm temperatures for too long. It’s a good idea to put the cooler in the passenger area of the car rather than in the trunk, which is usually warmer. Once the cooler arrives at the picnic site, place it in the shade, cover the top with a blanket, and keep the cooler closed until it’s time to eat.
Keep cold food refrigerated and hot food hot
Cold food should be kept cold , hot food should be kept hot to reduce the chance of bacteria and other pathogens multiplying. Ice and frozen gel packs are a necessary addition to coolers and insulated storage containers. To keep food hot, the USDA recommends filling heat-resistant, insulated containers with boiling water. After letting the boiling water sit for a few minutes, empty it out and replace it with a hot soup, pepper, or stew. These containers should be kept closed or covered until eating.
Handling food and washing hands
Handling hamburgers, hot dogs, salads and The more hands on other foods, the greater the chance of contamination. People handling food from preparation to plate should always wash their hands thoroughly to avoid the spread of germs. If running water is not available when dining outdoors, hand sanitizer and paper towels should be used liberally, but not to much. Use a sanitizer and wipe your hands with a clean paper towel. Then use the sanitizer again and let your hands air dry.
Utensils and cutlery should be adequate to avoid cross-contamination when meat, poultry or fish are prepared on the same plate before and after cooking. Disposable plates and cutlery are a great option if you can’t wash dishes between preparation and cooking.
PRO Grilling
You can reduce and avoid cooking-induced food Originating disease Follow these three USDA tips for putting meat or poultry on the grill.
- P — Place the thermometer
When you think your food is cooked, check the internal temperature by inserting a thermometer into the thickest part of the meat, usually about 1.5 to 2 inches deep. If you are cooking thinner meat, such as a burger patty, insert the thermometer from the side. Make sure the probe reaches the center of the meat.
- R — read the temperature, at the appropriate time
Wait about 10 to 20 seconds for an accurate temperature reading. Use the following for your meat and poultry Safe internal temperature guidelines.
- Beef, pork, lamb and veal (steak, roast, chops) and fish: 145 Fahrenheit degrees (63 degrees Celsius), rest for 3 minutes.
- O — off the grill
Once meat and poultry have reached their safe minimum internal temperature, remove food from the grill and place on a clean plate superior. Do not put cooked food on the same plate as raw meat or poultry. Also, remember to clean the food thermometer probe with hot soapy water or disposable disinfecting wipes between uses.
What to do with leftovers:
- TWO HOUR RULE: All perishable items should be refrigerated within two hours of coming out of the oven or refrigerator. If you are outdoors and the temperature is 90 degrees Fahrenheit or higher, the limit is one hour. After an hour or two, perishable food enters the danger zone — temperatures between 40 and 140 degrees Fahrenheit — where bacteria can multiply rapidly and cause the food to become unsafe. If food has been sitting out for more than two hours, throw it away to prevent foodborne illness.
- Small servings and shallow containers: Store leftovers in the refrigerator or Store in a small, shallow container in the freezer for later use. Shallow containers help cool leftovers faster than storing them in large containers.
- Freeze or eat within four days: If you want to save leftovers For more than four days, freeze them. Food poisoning bacteria — except listeria and hepatitis A — don’t grow in the refrigerator. Food that has been in the refrigerator for months may dry out, or may not taste as good. Leftovers are at their best quality within two to six months if you store them in the refrigerator. Reheat leftovers to an internal temperature of 165 degrees Fahrenheit.
- Small servings and shallow containers: Store leftovers in the refrigerator or Store in a small, shallow container in the freezer for later use. Shallow containers help cool leftovers faster than storing them in large containers.
Reheat
- When reheating in the microwave, cover and swirl food to heat evenly. Arrange food evenly in a microwave-safe glass or ceramic dish with a lid and add some liquid if needed. Because microwaves can have cold spots, after a period of rest, use a food thermometer to check the temperature in multiple places inside the food.
- Do not use a slow cooker to reheat.
- If you decide to freeze leftovers, use a safe defrosting method when you need to reheat.
Want to know how long a particular food will keep in the fridge or freezer? Check out this helpful chart from the FDA.
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- Reheat to bring sauces, soups and gravy to a boil.
- Leftovers are safe to eat once the internal temperature reaches 165 degrees Fahrenheit.
