While we all love summer picnics or a holiday barbecue, it’s important to keep food safety in mind. Summertime is the most dangerous time of year for bacteria, as they thrive in warm environments. The FDA estimates that 1 in 6 Americans gets food poisoning every year. If you are cooking for children, pregnant individuals, or anyone who is immunocompromised, it is especially important to pay attention to food safety. These groups are not only more likely to be affected by foodborne illness, but the consequences can also be more severe. Here are some steps you can take to make sure your summer plans are safe and worry-free.
Cleanliness is Key to Food Safety
At any time of year, the most important step in food safety is keeping your hands and kitchen clean. Before cooking, eating, or directly handling food, wash your hands for at least 30 seconds. Properly washing your hands means fully wetting them, lathering with soap, scrubbing thoroughly, rinsing, and drying with a clean towel, paper towel, or hand dryer. In environments without running water—like a picnic or beachside barbecue—be sure to fully clean your hands with a hand sanitizer that contains at least 60% isopropyl alcohol.
To ensure your workspace is clean, always start by wiping down countertops and making sure they’re cleaned regularly with soap and water, or whatever cleaning materials are appropriate for your surface. Always use clean cutting boards, and if raw meat of any kind touches your cutting board or countertop during the cooking process, clean them thoroughly with hot, soapy water before handling any other ingredients.
Lots of great fruits and vegetables are in season during the summer. While fresh produce is delicious, it also needs to be handled properly. Wash all produce thoroughly under cool water. Even though you aren’t using soap, be sure to scrub your produce well to remove any dirt or pesticides.
Learn the Food Temperature Danger Zone
Be cautious when storing food, especially when taking it to a barbecue or cookout. Temperatures between 40°F and 140°F are labeled the “Danger Zone.” At these temperatures, bacteria grow the fastest. Keep hot foods hot and cold foods cold, and be especially mindful of temperature when transporting food in weather above 90°F. Read more about what the USDA has to say about the “Danger Zone”
Frozen foods should always be defrosted safely, especially in summer when the “Danger Zone” can set in quickly. It’s always a good idea to let foods thaw slowly by moving them from the freezer to the fridge days ahead of when you plan to use them. If you find yourself in a time crunch, it’s better to use your microwave’s defrost setting to minimize time spent at room temperature.
Outdoor Cooking Safety
Grilling is always a sure sign that summertime has arrived! Be sure to clean the grates of your grill before using it for the first time this season. If your grill can be taken apart, it’s a good idea to wipe down each piece at the start of the season. Make sure your grill is on a steady surface—ideally fireproof, like concrete or stone—and that it’s placed a safe distance from your house. Never leave a grill unattended, especially if there are children or pets nearby.
At the end of your meal, be sure to pack up your leftovers quickly and responsibly. Leftovers should not be left out for more than one hour before being stored and refrigerated. Tupperware containers should be used with their properly matched lids to ensure the best possible seal, and foods wrapped in plastic wrap or aluminum foil should be packed tightly and fully covered to prevent air from making contact with the food. If you have a vacuum sealing device at home, that can also be an excellent way to keep foods in an airtight package. The “Danger Zone” still applies here, so remember to get leftovers to a safe temperature as soon as possible.
