Too many picnics can be dangerous: Summer food safety

Campfire cookouts, barbeques and picnics are usually the most delicious parts of summer. 

But having a carefree attitude toward food can be harmful to your health. 

As temperatures rise, so do foodborne illness risks. In fact, more than four million Canadians get food poisoning each year (Health Canada).

To avoid getting sick, check out these food-for-thought tips:

Thermometer check-ups. Grilling burgers and steaks can be risky business. Avoid guessing games by purchasing an outdoor thermometer to ensure your meat is ready. To measure, insert your thermometer sideways until it reaches the middle. Meat should be at least 71-degrees Celsius before chowing down.

Squeaky clean. All cooking utensils should be clean, especially your hands. Wash hands in hot water before prepping your meal. If your barbeque site doesn’t have water, bring some with you. Alcohol-based hand sanitizer is also a helpful alternative.

Double up! Chances are guests will be opening and closing the drinks cooler all day.  To keep meats cold, bring two coolers – one for food and one for drinks. Meat should also be packed in plastic and placed on the bottom to prevent juices from leaking onto other items.

Chill out. Remember that coolers should be kept at 4-degrees Celsius. Pack in the ice or ice packs to ensure frosty temperatures.

Wash fruits and veggies. Rinse and wash your veggies carefully before leaving the house. For veggies that have been growing in soil like potatoes – use a clean brush to get in-between crevices. For softer fruits like strawberries, wash under tap water and use your fingers to gently scrub the skin.