SUMMER PICNIC SAFETY
Summer
is the perfect time for spending time with family and friends at a picnic or
backyard barbecue. Proper storage and handling of foods are key to avoiding risk
for potential food related illness. Bacteria multiply especially fast in the
summer heat making outdoor cookouts prime breeding grounds for E. Coli and
Salmonella. Symptoms of foodborne illnesses include:
·
Nausea
·
Vomiting
·
Diarrhea, and
·
Abdominal cramping
CLEAN –
Wash cooking equipment, dishes and utensils between uses. Be sure to clean your
grill’s surface after each use and wash cutting boards after preparing raw meat.
Germs can survive in many places, so washing your hands and surfaces is
critical.
SEPARATE
– Use one cooler to store your drinks and one to store your food.
Separate raw foods (poultry,
seafood, eggs) from those ready to eat.
Do NOT eat
anything left out of a refrigerator or cooler for more than two (2) hours or one
(1) hour if the temperature is above 90 degrees Fahrenheit.
COOK –
Food is safely cooked when the internal temperature gets high enough to kill
germs that can make you sick. You will need a meat thermometer for this. Burgers
and hotdogs should be cooked to 160 degrees Fahrenheit and chicken to 165
degrees Fahrenheit.
CHILL –
Very important to refrigerate food promptly since bacteria can rapidly multiply
if left at room temperature.
The danger zone
for bacteria growth is 40-140 degrees Fahrenheit.
If you're currently suffering from a foodborne illness, call the Georgia
Department of Public Health's 24/7 Public Health Emergency Line: 1-866-PUB-HEALTH
(1-866-782-4584).
References: Assured Partners Senior Living Risk Solutions. Live Well Work Well.
July 2023