Summer Food Safety
No matter what kind of get-together you’re having, remember that food-borne bacteria thrive in warm weather. Make sure you prepare, cook and store food correctly to keep everyone healthy and safe.
It’s not as easy as it sounds. More than 100 people attending a recent Food Safety Summit of 1,300 experts in Baltimore reported they got sick with suspected food poisoning about 12 hours after a meal, according to Maryland health officials. No one was hospitalized — and the media had a field day with the irony of the outbreak — but many suffered symptoms including diarrhea and nausea.
The best way to protect yourself and your guests, says former caterer Jeff Nelken, a food safety consultant based in Woodland Hills, Calif., is to follow these simple rules and tips:
1. Wash your hands
“I can’t stress this enough,” says Nelken. Wash with warm water and soap before and after handling food and, of course, after using the bathroom.
2. Keep raw foods and their juices away from cooked foods
Never put cooked food on an unwashed plate that previously held raw food. Use separate cutting boards for meats and vegetables, and wash the boards thoroughly after each use. “And don’t forget the tongs you use to put your raw meat on the grill,” Nelken adds. “Never use the same ones to turn or remove the cooked meat.”
3. Never thaw food at room temperature, such as on the counter top
There are three safe ways to defrost food: in the refrigerator, in cold water and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately, according to the U.S. Department of Agriculture (USDA).
4. Think small bowls, not big ones
Instead of putting out a big bowl of potato salad or some other perishable food that can get too warm, divide it up into smaller serving bowls, Nelken suggests. Serve one bowl and keep the others refrigerated until the first one is empty. Then replace it — “don’t refill it!” — with a chilled one, he says.
5. Ice down food transported by car
Your car heats up like an oven, so be sure you have plenty of ice, cold packs and insulated containers if you’re traveling with food. Cars can get up to 120 degrees in 10 to 15 minutes on hot days,” which, unfortunately, is too warm for cold food and not warm enough to keep hot food safe, Nelken says. According to the USDA, cold foods such as egg salad or tuna salad should be kept at 40 degrees Fahrenheit with ice or frozen gel packs until serving time. Hot foods should be kept at 140 F or above. Store them in an insulated container until serving.
Written by Rico, Pfizer, Pires and Associates Employee Heidi Auld