subject: Food Safety Tips When Picnicking [print this page] Well all enjoy a hearty picnic barbecue on a warm summer day in the company of family and friends, chilled beverages, sumptuous meals and of course bacteria! well, the bacteria part is rather unfortunate but nevertheless the truth since this micro-organisms are everywhere.
Nobody invites bacteria to a party but being pathetic party crashers, they'll invite themselves anyway. millions of food borne illnesses are reportedin America every year. Damning statistics also show that the number of people who suffer from food-borne illnesses in America and other developed countries tends to increase by up to 30 per cent every year.
Food poisoning is usually identified by symptoms such as vomiting, nausea, diarrhea and fever caused by food resident bacteria. Food poisoning symptoms can be very mild or very severe and babies, the elderly and pregnant women are the most at risk.
Ignoring food safety when picnicking by leaving perishable food exposed to warm weather creates a conducive environment for bacteria to grow and flourish and cause sickness to everyone who partakes on the food.
Your can ensure food safety and good health for everyone in your picnic camp by keeping this microscopic bullies at bay through observing basic food safety practices. Here are some:
a) Ensure that food is kept cold or hot
b) Separate raw meats from cooked or ready to serve foods.
c) Ensure that everyone washes their hands before eating foos.
d) Use only clean food serving utensils.
e) Exposed/ served food should be eaten within 2 hours of serving. Bacteria will start growing on exposed food after 2 hours.
f) Food exposed to temperatures ranging from between 40 to 140 degrees becomes unsafe for consumption after an hour.
g) Discard leftovers exposed for more than 2-hours.
h) Keep cold foods cold until they're served. At home this can be done by using the refrigerator. If picnicking then bring along coolers with sufficient ice or freezer packs.
i) One cooler should be used for ready to serve foods and beverages and another for uncooked beef for the grill.
The same basic food handling procedures should be followed when preparing food outdoor.
Fresh fruits with thick coverings, such as watermelons and apples, will keep for several days at room temperature. Once they are cut, treat them like other perishable foods. If they are not eaten within one to two hours, discard them.
Casseroles should be cooked to an internal temperature of 165 degrees and held at 140 degrees. Use insulated containers that will maintain that temperature, or keep foods warm in the oven or slow cooker.
Hot fried chicken should be served and eaten within one or two hours after cooking or purchasing. Cold fried chicken needs to be kept below 40 degrees until it is served, just like other cold foods.
Not all foods need special handling for a picnic or barbecue. Cookies, breads, rolls and crackers can safely be kept at any temperature - just keep them covered for freshness. Condiments such as ketchup, mayonnaise and mustard are acidic, so they are really not a problem for a picnic. Keep jar covers on, or use squeeze bottles.
