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Our weekly news column bringing the most current, non-biased health
information to the consumer. |
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July 21, 2009 |
A Publication of QVHD |
Foods On The Go
By: V. Deborah Culligan, RN, MPH,
Deputy Director QVHD
Summer time brings
get-togethers. To make gatherings more relaxing for the hosts, guests
often volunteer to make their favorite picnic food or are asked to bring
their “famous” dish. (“It wouldn't be a picnic without Aunt Lil's
coleslaw.”) To prevent an outbreak of food poisoning, it is important to
follow some safety rules. First, be sure that you start with food that
has been properly handled. If a food is perishable and requires
refrigeration, be sure that it is kept cold, with as little time as
possible at room temperature or in the car. Perishable foods should
never be left out more than two hours.
• If you are cooking foods before hand, prepare them with enough time to
thoroughly chill in the refrigerator. Divide large amounts of food into
small containers for fast chilling and easier use. Keep cooked foods
refrigerated until it is time to leave home.
• If you're planning on purchasing take-out foods such as fried chicken
or barbecued beef, they should be eaten within 2 hours of pickup.
Otherwise, buy cooked foods ahead of time and chill them before packing
them into the cooler. (Make sure your host knows you will need an oven
to reheat your food!)
• Transport all perishable foods in a cooler packed with ice (or gel
packs.) Pack food from the refrigerator or freezer right into the
cooler. At the picnic, don't' keep the cooler in the trunk of the car.
Keep it in the shade with lid closed. Replenish ice if it melts.
• Organize cooler contents. Consider packing beverages in one cooler and
perishable foods in another. That way, as picnic-goers open and reopen
the beverage cooler, the perishable foods won't be exposed to warm
outdoor air temperatures. Limiting the number of times a cooler is
opened will keep foods cooler for a longer time.
• Another common “food-on –the –go” is the bag lunch. You can prepare
your foods the night before, but keep perishable food refrigerated. To
keep the lunch cool away from home, pack a small frozen gel pack or
frozen juice box. Of course, if there's a refrigerator at work, store
perishable items there upon arrival. Leftover perishables which have
been kept refrigerated should be safe to take home. But once gel packs
and other cold sources melt, perishables are not safe—discard them.
Outdoor eating safety is a serious matter. You can become very ill from
food borne illness. It can also affect your livelihood, depending on
your occupation.
When serving picnic food, one basic tenet that you should always follow
is “ Keep hot foods hot and cold foods cold!” This is critical in
preventing the growth of food borne bacteria. The key is to never let
your picnic food remain in the “danger zone” which is between 40 0 F and
140 0 F for more than two hours or 1 hour if outdoor temperatures are
above 90 0 F. This is the zone in which bacteria can multiply rapidly.
Serving dishes of cold foods can be placed directly on ice or in a
shallow container set in a deep pan filled with ice. Drain off water as
ice melts and replace ice frequently. Hot foods can be wrapped well and
placed in an insulated container until serving.
A second important rule you must follow is: “When in doubt, throw it
out!”
This can be hard for you to do, especially with the cost of food. If you
really want to save something, serve it for a brief time and get it into
the refrigerator.
For a free packet on food safety, District residents can call QVHD,
248-4528 or request on line, www.qvhd.org.
| An Ounce of Prevention is a
publication of the Quinnipiack Valley Health District, located at
1151 Hartford Turnpike, North Haven, CT 06473. Telephone:
248-4528. An Ounce of Prevention is
written by V. Deborah Culligan. The articles are published in the following local newspapers, The Advisor &
Beth-Wood News.
The content is provided as health education and
information to help you make health decisions. It is not intended to
be legal or medical advice, or substitute for recommendations made
by your health care provider. Address all comments to the district
office. |
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