"Everything

but the kitchen sink" is what picnickers sometimes pack as they begin

the summer beach, boating and barbecue season. However, outdoor food gatherings

would be safer if picnickers could actually pack the kitchen sink. Foodborne

illnesses resulting from cross-contamination rise during this season where

food is often consumed away from home.

"The challenge

of keeping hands and utensils clean is greater when preparing and eating

food without having the use of a kitchen," said Susan Conley, director

of Food Safety Education for USDAâs Food Safety and Inspection Service.

"Cross-contamination can occur when harmful microorganisms from raw

meat and poultry are transferred to ready-to-eat foods if cutting boards,

hands and utensils are not cleaned properly."

Here are important

safety tips to remember when picnicking:

Keeping

everything clean. Find out if there's a source of potable (safe drinking)

water at your destination. If not, bring water for preparation and cleaning;

or pack clean, wet, disposable cloths or moist towelettes and paper towels

for cleaning hands and surfaces. Cross-contamination during preparation,

grilling, and serving food is a prime cause of foodborne illness.

Always wash

your hands before and after handling food, and don't use the same platter

and utensils for raw and cooked meat and poultry. Soap and water are essential

to cleanliness, so if you are going somewhere that will not have potable

water, bring it with you. Even disposable wipes will do. Include lots

of clean utensils, not only for eating but also for serving the safely

cooked food.

Keeping

hot food hot and cold food cold. It's essential to keep hot food hot

and cold food cold on the way to, and throughout, the meal. Holding food

at an unsafe temperature is a prime cause of foodborne illness. Already-hot

summertime temperatures can spike higher in direct sunlight on the beach

or in a boat. Food should not be left out of the cooler or off the grill

more than two hours (one hour when the outside temperature is above 90

degrees Fahrenheit).

Most bacteria

do not grow rapidly at temperatures below 40 degrees F or above 140. The

temperature range in between is known as the "Danger Zone."

Bacteria multiply rapidly at these temperatures and can reach dangerous

levels. At room temperature, harmful bacteria in food can double every

20 minutes. The more bacteria there are, the greater the chance that a

person could become ill. Raw meat and poultry products may contain bacteria

that cause foodborne illness. They must be cooked to destroy these bacteria

and held at temperatures that are either too hot or too cold for these

bacteria to grow.

If bringing

hot take-out food such as fried chicken or barbecue, eat it within two

hours of purchase. Or plan ahead and chill the food in your refrigerator

before packing it into an insulated cooler. In addition to a grill and

fuel for cooking food, remember to pack a food thermometer to check that

your meat and poultry reach a safe internal temperature. When reheating

food at the outing, be sure it reaches 165 °F.

Carry cold

perishable food like hamburger patties, hotdogs, luncheon meats and chicken

in an insulated cooler packed with plenty of ice or frozen gel packs.

Be sure raw meat and poultry are wrapped securely to prevent juices from

cross-contaminating ready-to-eat food. Perishable cooked foods such as

meats, chicken and potato or pasta salads must be kept cold, too.

Store food

in the cooler except for brief times when serving. Cook only the amount

of food that will be eaten to avoid the challenge of keeping leftovers

at a safe temperature. Discard any leftovers that have not remained cold.

Cooking

safely for groups. A new publication from USDAâs Food Safety

and Inspection Service helps consumers to safely plan and serve food for

outdoor gatherings. Single copies of the 40-page colorful Cooking for

Groups: A Volunteer's Guide to Food Safety are available free by writing:

Federal Consumer Information Center, Item #604 H, Pueblo, CO 81009. The

<../../pubs/cfg/cfg.htm>Cooking for Groups Web page can be found

at https://www.fsis.usda.gov/oa/pubs/cfg/cfg.htm.

The Spanish

version of Cooking for Groups ("Cocinando para Grupos: Gu,a de Seguridad

Alimentaria para Voluntarios") is also available at the same Web

page or by calling the USDA Meat and Poultry Hotline at 1-800-535-4555.

For more information,

call the USDA Meat and Poultry Hotline at 1-800-535-4555. The Hotlineâs

hours are Monday through Friday, from 10 a.m. to 4 p.m., Eastern Time,

year-round. An extensive selection of timely food safety messages is also

available at the same number 24 hours a day. Information can also be accessed

on the FSIS Web site at <https://www.fsis.usda.gov>www.fsis.usda.gov.

E-mail inquiries may be directed to <mailto:[email protected]>[email protected].

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