Picnic Survival

Since it is summer, I thought I’d put something out there that was a little “lighter” than our usual survival fare. Why not, right?

Ok. Even though Labor Day is the unofficial end of summer, there is still plenty of time to picnic and barbecue. To protect yourself, family and friends from food borne illness, it is always a good idea to practice safe handling techniques when preparing, storing and cooking food for picnics and barbecues.

Before You Begin

Food safety begins with hand washing, even in outdoor settings. It can be as simple as just using a water jug, some soap, and paper towels. You could also use moist disposable towelettes for cleaning your hands. Also keep all utensils and platters clean when preparing food.

Transporting Food

Keep food cold! Place cold food in a cooler with ice or frozen gel packs. Cold food should be held at or below 40 ^o F. Limit the times the cooler is opened. Consider packing drinks in one cooler and perishable foods in another.

Meat, poultry and seafood may be packed while it is still frozen so that it stays colder longer. Be sure to keep raw meat, poultry and seafood securely wrapped so their juices do not contaminate cooled foods or foods eaten raw such as fruits and vegetables.

Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Packaged fruits and vegetables labeled “ready-to-eat”,” washed”, or “triple washed” need not be washed.

Safe Grilling Tips

Marinate foods in the refrigerator, not on the counter or outdoors. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry or seafood. Do not re-use marinade.

Do not use the same platter and utensils that previously held raw meat or seafood to serve cooked meat and seafood.

If you partially cook food to reduce grilling time, do so immediately before the food goes on the hot grill.

When it is time to cook the food, cook it thoroughly. Use a food thermometer to be sure. One of those grilling forks/ thermometers work great!!!

· Steaks and roasts: beef, veal and lamb – 145 ^o F

· Ground: pork, beef veal and lamb – 160 ^o F

· Poultry breasts and ground poultry – 165 ^o F

· Whole poultry (take temp. in the thigh) – 165 ^o F· Fin Fish – 145 ^o F, or until the flesh is opaque and separates easily with a fork

· Shrimp, lobster, and crab – the meat should be pearly and opaque

· Clams, oysters and mussels – until the shells open

· Grilled food can be kept hot until served, by moving it to the side of the grill rack, just away from the coals so it will not overcook

While You Are Barbecuing

Meats must be cooked to the proper temperature to assure safety.

Germs such as E-coil and salmonella can still be present in undercooked meats such as hamburgers and chicken. These germs can cause severe illness and even death.

While the juice color will usually change from a red to a gray when the meat is fully cooked, it is not a reliable test to assure it is safe to eat. Always check the temperature with a meat thermometer. Foods that reach the temperature listed or higher are fully cooked.

Do not let perishable food sit out longer than 2 hours. If it is above 90 ^o F, that time goes to 1 hour.

Be safe, and have a happy, healthy summer!!

The Survival Gear Source

www.survivalgearsource.com