Food Safety at Picnics

Happy 4th of July!

The Centers for Disease Control (CDC) estimate that 1 in 6 Americans get sick from a foodborne illness each year. In some cases, people need to be hospitalized or may even die.

Summer picnics bring additional challenges to keeping food safe. Here are some tips from the US Department of Agriculture (USDA):

- Keep cold foods cold. Use ice bags/packs to chill foods. Putting coolers in the shade & limiting how often they're opened will help prolong the cold.
- Cook meats thoroughly. Make sure to keep hot foods hot.
- Avoid contamination. Thoroughly wash or use different plates & utensils for raw & cooked meats. Don't forget to wash hands after touching raw meat. Discard marinades (or cook to a boil before re-using on cooked foods). Wash fruits & veggies before serving.

In hot weather, food should not sit out more than 1 hour. Any food left out for over 2 hours in the heat should be thrown away. (Remember, when in doubt... throw it out!)

For more suggestions & specific temperatures, check out http://www.foodsafety.gov/keep/events/summervacations/index.html.

As a side note, here's a tasty mayo-free coleslaw recipe (since mayo spoils quick in the heat). It's crunchy, a little sweet, a little salty... & gotten great reviews! I use less honey, skip the salt, & use sunflower seeds & dried cranberries instead (easier to find).
http://www.myrecipes.com/recipe/country-apple-slaw-10000001831919/