Sizzle Safely: MDARD Presents Food Safety Tips for Memorial Day Weekend

Don’t Let Foodborne Illnesses Crash Your Cookout

LANSING, Mich. – The Michigan Department of Agriculture and Rural Development (MDARD) encourages Michiganders to keep food safety top of mind as they fire up the summer barbecue season this holiday weekend.

“Nobody wants foodborne illnesses at their picnic or cookout,” said MDARD Director Tim Boring. “The recipe for safe summer gatherings begins with thorough hand washing, sanitizing surfaces, cooking meats to the proper temperature and keeping prepared foods chilled.”  

MDARD offers the following tips to help keep outdoor eating safe and fun:

1. Safe food begins with proper hand washing: Everyone involved in cooking or eating should wash their hands with soap and water. If water is not available, use disposable handwipes or hand sanitizer. Dry your hands with a clean paper towel.
2. Keep food at the appropriate temperature: Bacteria grow most rapidly in temperatures between 40°F and 140°F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." It’s especially important to keep cold foods cold when it’s hot outside. When transporting food to a picnic site, pack food on ice to keep it cold so bacteria can’t grow and spoil it. Don’t leave perishable foods out in the heat all day. Pack leftovers back in the cooler with plenty of ice to cool hot foods quickly and keep everything out of the danger zone.
3. Pack beverages in a separate cooler from perishable foods: The beverage cooler will be opened more often, letting in the hot air, while the food cooler will keep contents cooler longer.
4. Pack raw meats separately: Keep raw meat away from prepared salads, fresh fruits and vegetables and condiments. The juices from the raw meats can contaminate foods that will be eaten without cooking.
5. Cook all meats at the proper temperature: Bring a meat thermometer and test your meats for doneness to assure they are properly cooked. Don’t rely on time or the color of the juices as an indicator of doneness.
6. Pack clean soapy towelettes for cleaning surfaces and hands: Use a table cover for picnic tables whenever possible. Picnic tables are usually exposed to weather and wildlife and may not be clean even if they look clean. Wipe down the picnic site before you set up for your gathering and before you go home as a courtesy for the next picnickers.

 For more food safety tips, visit www.foodsafety.gov or www.Michigan.gov/foodsafety.

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