By Andi Anderson
Michigan Department of Agriculture and Rural Development is encouraging residents to follow important food safety practices as Memorial Day weekend marks the unofficial start of picnic and barbecue season.
Warmer temperatures can increase the risk of foodborne illness, making proper food handling especially important during outdoor gatherings.
Officials recommend beginning with thorough hand washing before preparing, serving, or eating food. Soap and water are preferred, but hand sanitizer or disposable wipes can be used when running water is unavailable. Clean paper towels should also be used for drying hands.
To help keep food safe outdoors, beverages should be stored in a separate cooler from perishable foods. Since drink coolers are opened frequently, they allow warm air inside, which can raise temperatures and encourage bacterial growth.
A dedicated food cooler that remains closed as much as possible can help maintain safe temperatures.
Raw meat should always be packed separately from ready-to-eat foods such as fruits, vegetables, salads, and condiments. Juices from uncooked meat can spread harmful bacteria and contaminate foods that will not be cooked before serving.
MDARD also reminds consumers to keep foods out of the temperature range between 40 and 140 degrees Fahrenheit, commonly referred to as the “Danger Zone,” where bacteria multiply rapidly.
Perishable foods should stay chilled on ice during transport and should not sit in the heat for extended periods. Leftovers should be quickly returned to coolers with plenty of ice.
When grilling, meat thermometers should be used to ensure foods reach safe internal temperatures. Appearance alone should not determine whether meat is fully cooked.
Cleaning picnic surfaces and using table covers can also help reduce contamination risks during outdoor meals.
Photo Credit: gettyimages-mg7
Categories: Michigan, General, Government & Policy