Food Safety Tips for the Summer

The summer barbeque and picnic season is here and underway! During this warm weather, it is especially important to practice safe food handling as the risk of food poisoning increases due to harmful bacteria that grow more quickly in warm and moist conditions. Ensuring that food is handled safety can be particularly challenging this time of year because we often prepare food outdoors during picnics, barbeques, and camping trips. Follow the tips below to help keep you and your family safe from food poisoning during the summer.

1. Keep food either below or above the temperature danger zone of 4°C to 60°C (40°F to 140°F).

• Harmful bacteria can double in number in approximately 20 – 30 minutes when in the temperature danger range. Remember: Keep hot food hot (above 60°C), keep cold food cold (below 4°C ), and heat or chill food quickly when preparing meals and snacks.

2. Keep your foods chilled.

• Keep your perishable foods cold in a cooler with ice packs. Keep the cooler out of direct sunlight and avoid opening it too often. We recommend using a separate cooler for food and drinks to help keep food colder for longer as a food cooler will be opened less often than one with beverages.
• If you are marinating meat, do it in the refrigerator or in a cooler filled with ice, not on the counter.

3. Keep your foods separate.

• Keep your raw meat, poultry, and seafood separate from other foods to avoid spreading harmful bacteria. Be sure to wrap your meats properly so juices don’t leak or drip onto other foods.

4. Keep your hands clean

• Wash your hands well with soap and water for at least 20 seconds before and after handling food or after using the bathroom.

5. Cook your food thoroughly.

Did you know? Colour isn't a reliable sign that meat is safe to eat. When cooking meat, it can turn into a safe-looking “cooked brown” colour before all the bacteria are killed, so use a food thermometer to be sure!

• When cooking meat, insert the digital food thermometer through the thickest part. If you are cooking several pieces of meat, poultry, or seafood, make sure to check the internal temperature of the thickest pieces because food can cook unevenly.
• Use a clean plate when taking food off the grill. Never put ready-to-eat or cooked food on a plate that was used for raw meat, poultry, or seafood.
• For hamburgers, insert the food thermometer through the side of the patty, all the way to the middle. Make sure to check each patty.
• You can keep cooked meats hot (either at or above 60°C (140°F)) by setting them to the side of the grill.
• If you are bringing hot take-out food such as fried chicken or barbecue to an outdoor party, eat it within two hours of purchasing it.

6. Store leftovers properly

• While leftovers can be handy, discard any food that was left out for more than two hours.

7. Remember to check your BBQ grill for bristles.

• If you use a brush to clean your grill, check it regularly for loose metal bristles. If swallowed, they can cause serious injuries to your mouth, throat, or digestive system.

Remember to practice safe food preparation and handling this summer, and have fun in the sun!

References:

• Barbecue and Portable Butane Stove Safety, by the Government of Canada
• Summer Food Safety Tips, by the Government of Canada