By Gayle Laszewski, assistant director of older adult programs

Summer is a great time to bring family and friends together for a picnic or barbecue. However, when temperatures are on the rise, it’s important to follow food safety practices so everyone can have an enjoyable time and avoid the dangers of foodborne illness. As food sits and warms up during summer temperatures, bacteria multiplies rapidly.

Here are a few safety tips:

Use proper hand-washing and clean surfaces thoroughly. The first step to food safety is to ensure you are not exposing your guests to bacteria on your hands and picnic area. Before setting out your food items, be sure to wash your hands with soap and water and clean all surfaces. If you do not have access to running water, use disposable towelettes.
Keep cold foods cold and hot foods hot. To prevent the growth of foodborne bacteria it is important to keep foods out of the “danger zone” (40-140 degrees Fahrenheit). Cold foods should be stored in a cooler to keep below 40 degrees until served. Hot foods should be wrapped well in an insulated container or kept warm on the grill to maintain temperatures above 140 degrees until served.
Once foods are served they should not sit out for more than two hours — one hour if the air temperature is about 90 degrees. If food is left out longer, discard the items!
Organize coolers. To keep your food items cold, designate a separate cooler for food and another for beverages. This allows the food cooler to stay closed and the beverage cooler accessible to guests.
Keep raw and cooked items separate. Make sure to keep raw meat, poultry and seafood securely wrapped. This will keep the juices from contaminating cooked or ready-to-eat items. It’s also important to use different utensils and platters for raw foods and cooked items.

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