As summer nears and temperatures raise, many will go outside to enjoy a summer picnic or cookout. Summer temperatures make it more difficult to maintain foods at safe temperatures. The Mid-Ohio Valley Health Department has some tips on how to keep the food you serve your family safe to eat.
- Summer heat stresses refrigerators. Use a thermometer to monitor the temperature of the refrigerator regularly to assure that it is consistently 41°F or below. The freezer temperature should be 0°F or below. Have the refrigerator or freezer serviced if it is not keeping foods cold enough.
- Make grocery shopping the last stop before going home. Foods left in a car in summer heat can deteriorate rapidly. Refrigerate (or freeze) meat, poultry, seafood, milk, cheese, sprouts and other perishable food items within two hours of purchasing. Refrigerate within one hour if the temperature outside is above 90°F. Remember that tomatoes and melons need to be refrigerated after they are cut.
- Always marinate food in the refrigerator, never on the counter.
- Plan your food preparation so as to minimize opening and closing the doors on your refrigerator.
- Never thaw food at room temperature, such as on the counter top. There are three safe ways to defrost food: In the refrigerator, in cold water or in the microwave. Food thawed in cold water or in the microwave must be cooked immediately.
- Cool food rapidly after cooking by dividing larger amounts of food for storage in several smaller containers,putting it in shallow containers where the food is not more than 2-3 inches deep, using an ice bath to rapidly chill foods and/or cooling foods in metal containers instead of plastic or ceramic ones. Make sure to leave the food uncovered until after it cools.
- Refrigerate leftovers immediately after a meal is over. Discard any perishable foods that have been out of temperature control for more than two hours.
- When taking perishable food to a picnic or party, transport it in a cooler on ice.
- When serving food outdoors, store and serve the food in a shaded area whenever possible.
- When setting up an outdoor buffet, it is best to serve perishable foods on ice. Discard any perishable foods that have been out of temperature control for more than an hour if the temperature is above 85°F.