6 Tips for Handling Food Outside
Celebrating the holidays won’t be complete without enjoying a nice barbecue or picnic with your friends and family members. Although being with friends and loved ones is a great way of spending some quality time, no one wants to fall sick during a picnic or barbecue. If you will not be using a restaurant like Jarry Smoked Meat, food safety should be taken very seriously whenever it comes to eating meats and other food items.
Luckily, you can prevent bacteria from getting into your barbecue or picnic setting. Here are six food safety tips that can help you stay safe at your barbecue or picnic without worrying about bacteria and food borne diseases.
#1: Transporting Food
Ensure that the food is kept in a cold place when transporting them, securing the food this way will help to prevent a bacteria growth. Pack the food with ice to ensure they stay cold. Perishables should be removed from the refrigerator and immediately packed into coolers.
Always plan ahead so you won’t get to forget paper towels, trash bags, food thermometer, clean utensils, cooler chests with ice, and storage containers to keep the leftovers. Plan ahead to find out whether there are trash receptacles, running waters, picnic tables and grills at the venue.
#3: Thaw Safely
Ensure to completely thaw the poultry and meat before grilling them, doing this will help them cook better. Meat should be kept in the refrigerator for easy and safe thawing. For faster thawing, you can use the microwave to defrost the meat.
#4: Keep Cool Food Cold
Don’t expose what should be kept in the refrigerator to the open air. There are a lot of airborne diseases that can come in contact with food items like meat and poultry. Avoid bacteria by keeping all cold foods cold.
#5: Keep Everything Clean
Keeping all the equipment for your barbecue or picnic clean is a smart way to reduce bacteria growth. Make sure all platters and utensils are clean.
It is way clever to get food items marinated in the refrigerator than on the counter. Poultry and stew meat or cubed meat can be marinated for up to 48 hours. Food items like steaks, veal, chops, lamb roasts, beef and pork can be marinated for close to a week. Reserve a little marinade if you plan on using it as sauce on your cooked food. Ensure to boil the marinade to kill bacteria if you will be reusing the one used on raw poultry or meat.