Nutrition
Keep your outdoor eating safe and tasty
According to a recent national survey, 56 percent of outdoor chefs do not know the proper internal temperature needed to ensure grilled meats are cooked thoroughly. In addition, a third leave perishables outside, un-refrigerated in hot weather, for more than two hours. This creates a perfect environment for bacterial growth.
Avoid these mistakes, and keep everyone safe and well fed.
- Cook grilled meats to at least 160 degrees Fahrenheit. Purchase an inexpensive meat thermometer for your grill. Wash it every time you test meat cooking on the grill.
- Pack plenty of ice in coolers to store raw and leftover foods. Refrigerate leftovers within an hour of cooking during hot weather.
- Wash hands before digging in the picnic basket. If there's no running water, bring along moist towelettes or antibacterial hand sanitizer.
- Use color-coded coolers and utensils to keep raw meats separate from cooked meats and other prepared foods.
Used with permission from www.health-eheadlines.com, © 2005, Write On, Inc.
