10 TIPS FOR A HAPPY AND SAFE MEMORIAL DAY PICNIC

Nothing destroys a good time like food poisoning or a food-related injury. It’s not so funny when the dog grabs barbecued chicken off the grill, singes his fur, and bites Uncle Don in the resulting tussle over the last drumstick. Prior planning can prevent illness and injuries to your entire family.

1. Wash your hands when working with food. It’s a cliché for a reason. The proper way to wash your hands is with antibacterial soap under warm running water for at least 20 seconds, paying attention to your nails and other spots where germs like to live. Rinse well to remove all traces of soap, dry your hands completely using a paper towel, and use a clean paper towel to turn off your faucet or when opening a bathroom door. To learn more, click here

2. Be aware of the Food DANGER ZONE. This is anything warmer than 41 F or cooler than 140 F. Or in other words ‘room temperature’. If you are serving buffet-style, food should be discarded after two hours. To avoid food waste, put out small amounts and change to fresh dishes periodically. Cool food for later as quickly as possible because this is one of the leading spots where food borne illness can occur. Read more about food safety from the United States Department of Agriculture

3. If your guests are delayed, hold cold foods in a fridge or cooler below 41 F. Have plenty of ice on hand for just this possibility. Keep hot foods above 140 F. It’s also a good idea to keep drinks and food in separate coolers, raw meats should be on the very bottom.

4. A note on Fruit and Veggies. Fresh fruits and veggies are a healthy alternative to chips and pretzels. These items are a little confusing because many stores do not refrigerate their fruits and veggies. Also, because they are not cooked, existing bacteria will not be killed by the cooking process. Remember to wash all food thoroughly before serving. After melons and other fruits have been peeled, sliced, or opened they should be consumed within 4 hours or thrown away. To learn more about safe handling raw vegetables and produce, click here

5. If you are serving food outdoors, keep it covered. Ants and flies get hungry, too, but carry diseases that you don’t want in Grandma Jo’s potato salad. US Food and Drug Administration has more information on Outdoor Eating Food Safety Tips

6. Cook meat to the proper internal temperature. When in doubt, use a metal kitchen thermometer. Beef, Pork and seafood should be cooked to at least 145F, Hamburgers to 155F, Chicken to 165F.

7. Grill Safety. If you’re getting your grill out for the first time, check all hoses to make sure they are clear, firmly attached, and that there are no leaks or blockages. Check your propane tank for gouges or dents. Do not overfill your tank, check its expiration date, and don’t use a propane cylinder that is more than ten years old. Make sure you are 10 feet from your house, garage, shed, or shrubbery when grilling. And if there is a grease fire, use an extinguisher and NOT WATER to put it out.

8. Use alcohol in moderation and don’t drink and drive. Speaking from past experience, alcohol and grills do not mix well. Your chef should be sober.

9. Have a first aid kit available, especially around sports and kids. The trauma of a skinned knee can be reduced with a kiss and cartoon adhesive bandage. Of course, this will also keep more dirt and germs from getting into the scrape. National Library of Medicine has a comprehensive guide to help you make your own first aid kit.

10. When in doubt, throw it out! If you’re not sure if an item of food is good or not, discard it. One in ten Americans experiences an illness caused by food.

For more information about outdoor prevention and safety, visit the US Food and Drug Administration Primer on Summer Safety.

Have a Safe and Happy Memorial Day from Health-E Illinois!

-Sam Meyer