Keep Cross-Contamination From Ruining Your Picnic

The season of warm weather gatherings is here. If you’re planning to host friends and family – or if your social calendar features picnics and barbecues galore – it’s important to keep food safety top of mind.

Warmer weather might be perfect for picnics, but it also brings a higher risk of foodborne illnesses.

“Food safety” goes beyond “don’t serve raw chicken.” Preventing foodborne illnesses requires attention at every stage, from food preparation to cooking, transporting, serving and storing leftovers.

Preparing Food

Wash Your Hands

The most effective way to prevent the spread of infection is proper handwashing, advised Roxanne Davis, registered dietitian and clinical nutrition manager with Beaufort Memorial.

Use warm water and soap and scrub for at least 20 seconds before handling food, after using the bathroom and after playing with your pets.

Time your handwashing with the tried-and-true method of singing the “Happy Birthday” song twice.

Handle and Thaw Meat Safely

Keep raw meat, poultry, seafood and eggs separate from other groceries in your cart while you shop, as well as in your refrigerator to avoid cross contamination.

When thawing food, always use safe methods, including:

• In the refrigerator
• Under cold running water
• In the microwave using the "defrost" setting

Remember: if you thaw food using cold water or in a microwave, cook it immediately afterward.

Cooking

Cook to Proper Temperatures

“Cooking food to the correct internal temperature kills harmful bacteria that cause foodborne illnesses,” Davis said. “Always use a food thermometer; color alone is not a reliable measure of doneness.”.

Safe minimum internal temperatures include:

• 145° — Steak, pork and seafood
• 155° — Ground meats
• 165° — Poultry

For accurate readings, avoid touching bones with the food thermometer and make sure you test items like burgers at their thickest point.

Transporting Food

Keep Hot Foods Hot, Cold Foods Cold

Maintaining safe temperatures while getting the food to the function is critical.

• Cold food should be kept at or below 40 degrees in a cooler with ice.
• Hot foods should be stored in insulated containers and packed just before leaving.

Always seal food tightly to prevent contamination and temperature loss.

Serving

Mind the Time, Temperature

Perishable foods should not remain between 40 and 140 degrees Fahrenheit for extended periods.

• No more than four hours if temperatures are monitored
• No more than two hours if they are not being monitored
• No more than one hour if outdoor temperatures exceed 90 degrees

Some foods are safer to leave out, including whole (unsliced) fruits and vegetables, hard cheeses, chips, crackers, bread, peanut butter, jelly, mustard, olives and pickles.

Use Utensils, Not Hands

When serving ready-to-eat foods, use tongs, serving utensils or gloves to minimize the risk of contamination.

After the Party

Chill Leftovers Properly

Refrigerate perishable leftovers as soon as possible in shallow containers. Ensure your refrigerator is set to 40 degrees or below to keep food safe.

If despite your precautions you do end up with tummy troubles, Beaufort Memorial offers options for quick and convenient care.

• BMH Care Anywhere — See a board-certified provider for only $67 using your smart phone, tablet or computer. Download the iOS app, Android mobile app or visit the website.
• Express Care — Walk in at one of our three Express Care clinics, conveniently located throughout Beaufort County.