Summer's here! Time to fire up those grills and have a fun BBQ with friends and family.
NSF International is a nonprofit organization that is committed to protecting public health and safety by developing standards and certifying products against those standards – would like to share a list of its top tips for picnic and grilling safety.
NSF would love to share some picnic safety tips with you.
1) Put perishable foods (i.e. hot dogs, cut fruits and salads) in individual containers on the bottom of the cooler with ice packs on the top:
This method provides the best insulation for foods that need to remain cool and helps prevent cross contamination. Transport uncooked meats in a separate cooler from ready-to-eat foods
2) Put cold drinks (i.e. sodas, juices, etc.) in a separate cooler:
This method avoids having the cooler containing perishable foods being constantly opened and closed.
3) Carry the cooler in the passenger area of the car:
Keeping the cooler in the passenger area instead of in the trunk allows the air conditioning to help keep the contents cool.
4) Avoid taking dishes to a picnic that contain uncooked or unpasteurized eggs, such as homemade salad dressings or mayonnaise:
Use pasteurized eggs or egg products to make these items. Food items containing properly prepared homemade or store-bought mayonnaise need to be kept cold until just before serving.
5) Wash produce such as melons prior to serving:
Bacteria can be present on the exterior of melons and can be carried into the edible section when cutting it.
6) Do not prepare food more than one day before your picnic unless it is to be frozen:
Cooking foods in advance allows for more opportunities for bacteria to grow. Be sure to reheat pre-cooked foods to at least 165°F before serving.
7) Remember the one-hour rule:
Do not consume any perishable foods that have been sitting out beyond one hour on days where the temperature is over 90°F. On cooler days (under 90°F), perishable foods should be returned to the cooler or discarded if not eaten within two hours.
8) Throw out leftovers:
Since most picnic leftovers have been sitting out for more than 1 - 2 hours and have had many people handling them, throw them out. The more time that food has been sitting at unsafe temperatures, the more likely harmful bacteria has grown.
9) Wash hands before eating or handling food:
Wash hands with soap and water for at least 20 seconds before eating or handling food. If you're eating where there’s no source of clean water, bring soap, water and paper towels or have disposable wipes or hand sanitizer available.
To help you with your BBQ, NSF wants to give a lucky winner a grilling prize pack!
One lucky winner will receive NSF certified icepacks, NSF certified meat thermometer, NSF apron, and NSF certified tupperware.
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1. I will be picking ONE (1) winner for this contest. One winner will win a grilling prize pack consisting of NSF certified icepacks, NSF certified meat thermometer, NSF apron, and NSF certified tupperware.
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Winner will be chosen on July 7, 2011 at 10 pm and then will be emailed.
One entry per day.
Alternate winner will be chosen if winner does not respond after 48 hours. Thank you and good luck!
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