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.