If
you’re among the millions of Americans packing up to enjoy a fun-filled
three-day Memorial Day weekend, make sure you pack along some smart food safety
tips along with your sunscreen. Because the last thing you want to do is spoil
the fun by serving your family spoiled food. Food-borne bacteria thrive in warm
environments, so follow these easy tips to safe picnicking:
Keep it clean. Wash your hands and any
surfaces before handling and preparing food.
Don’t let ‘em mix. Keep raw foods (and their
juices) away from cooked foods. So those tongs you used to place the steak on
the grill? Wash ‘em before they get anywhere near your cooked T-bone. Same goes
for the plate.
A cut above. Use separate cutting boards
for slicing meats and chopping veggies. And wash the boards — and the
knives — between each use.
Mind your mayonnaise. Divide your salad
(especially mayo-based ones like potato salad) into smaller bowls rather than
serving them in one large bowl. Replace empty bowls with full ones that you’ve
kept refrigerated.
Fuller is cooler. Use a cooler to transport
your food safely in the car. A partially filled cooler won’t stay as cold as a
full one, so add ice as needed to fill the space.
H2O to go! If you’re not sure if your
destination has clean running water, bring a gallon or two with you — along with
sanitizing hand gel and antibacterial wipes. Use ‘em on your hands and any
surfaces before you eat.
Have
a wonderful — and safe — Memorial Day weekend!
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