To keep the picnic from becoming a disaster

1 servings

Ingredients

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Directions

** To Keep the Picnic From Becoming a Disaster ** As the temperature outside rises, so does the potential for food poisoning at picnics. Prevent spoiled food from spoiling the reunion by following these food safety tips from the U.S. Department of Agriculture and the Tarrant County Extension Service.

* Keep hands, utensils and work surfaces clean. Wash hands thoroughly and often when preparing foods, especially after handling raw meat. Take along disposable hand wipes in case there is no running water at the picnic site. Don't allow plates or utensils contaminated by raw meat to come into contact with cooked meat or other food.

* Cook food thoroughly, without interruption. To ensure that coals are hot enough, burn them about 20 to 30 minutes until they are lightly coated with ash. Beef and pork should be cooked until no pink remains, poultry until there is no red in the joints. Because grilled food is usually well-browned on the outside, a test cut is the best way to tell if the meat is done. Partially cooking meats before the picnic to finish up on the grill allows bacteria to multiply to the point that subsequent cooking can't destroy them.

* Keep hot foods hot. High temperatures (165 - 212øF) kill most food - poisoning bacteria. Hot foods should be wrapped in towels, then newspaper, and placed inside boxes or paper bags for transport to the picnic site. Serve grilled foods immediately after cooking, or keep them warm on the grill.

* Keep cold foods cold. Keep perishable items, such as ham, potato salad, lunch meat or deviled eggs, in a cooler containing ice or a freeze -pack insert. Place the cooler in the shade at the picnic and in the car's passenger compartment, not in the trunk, when transporting it. Having a separate cooler for drinks will reduce the number of times the food cooler is opened and exposed to heat.

Replenish the ice as needed.

* Protect the food from environmental hazards. Before setting out the food, inspect the area to make sure the spot isn't a haven for birds, squirrels, flies or other unwanted guests that might contaminate it. As an extra precaution, cover foods with plastic wrap before and after they are served.

* Don't leave food out for long periods of time. Unless it is to be served right away, refrigerate food immediately after preparation, preferably in small, shallow containers for quick cooling. Thaw frozen meat in the refrigerator, not on the counter. At the cookout, remove from the cooler only the amount of meat that will fit on the grill. Food should not be left on a picnic table in warm weather for more than an hour.

* When in doubt, check it out. For additional food safety information, call the USDA meat and poultry hot line at (800) 535-4555, 9am to 3pm on weekdays.

** Fort Worth Star Telegram - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-17-95

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