Keep cold food cold and hot food hot this summer

At the next picnic, let the spotlight shine on the food – not on party crashers, like Salmonella or Listeria. When temperatures rise and food safety steps aren’t followed, cold dishes at a cookout are at risk for unsafe bacteria levels.

Remember to clean and sanitize, all dishes and utensils used to make a salad, and wash hands before and after food prep. Use different cutting boards, plates and utensils to avoid spreading bacteria, when preparing raw foods and ready-to-eat cold dishes.

Make sure the main meat or poultry ingredients used in cold salads (egg salad, chicken salad, etc.) are cooked to safe internal temperatures before mixing: Although most cold salads use mayonnaise, the danger of foodborne illness lies with the main ingredient, such as eggs or chicken. Make sure they are cooked and chilled at the proper temperature.

Avoid the danger zone by refrigerating perishable food within two hours – one hour, if it’s a hot day. Keep cold foods at an internal temperature by nestling food in ice or keeping food in a cooler.

Keep hot foods warm by placing food in warming trays or on the grill. Divide leftovers into smaller portions, place them inside small containers and keep them in a cooler.

Ensure the cooler is fully stocked with ice or frozen cold sources that can help keep perishable foods safe. Pack beverages in one cooler and perishable food in another cooler. The beverage cooler may be opened frequently, causing the temperature inside the cooler to fluctuate and become unsafe for perishable foods.

Once outside, place the cooler in the shade. Full coolers will keep perishable foods cold and safe for longer than half full ones. Fill extra space in the cooler with more ice.

When camping, consider packing shelf stable items that don’t need to be kept cold. Shelf stable options include prepackaged, shelf-stable meals; peanut butter in plastic jars; concentrated juice boxes; canned tuna, ham, chicken and beef; dried noodles and soups; beef jerky and other shelfstable meats; dehydrated foods; whole or dried fruits; nuts; powdered milk and fruit drinks.

If running water is available, follow proper handwashing steps to stop bacteria from spreading from the hands to the meal. Make sure to wet hands, lather with soap, scrub for 20 seconds, rinse and dry. If no running water is available, use hand sanitizer or moist towelettes that contain at least 60 percent alcohol.

Do not use water from streams and rivers. The water is untreated and not safe for drinking.