Food Safety Considerations For the Holiday Weekend

Food Safety Considerations For the Holiday Weekend

The upcoming Memorial Day Weekend always seems to be the beginning of the summer season. Perhaps you and your family have plans for a BBQ or family gathering outside. If so, USDA's Food Safety and Inspection Services Marianne Gravely explains why food should not be left out for very long when the temperature is above forty degrees.

Gravely: "Food poisoning bacteria grows rapidly at temperatures warmer than 40 degrees. We call the temperature range between 40 and 140 the danger zone. In just two hours food can become unsafe to eat if it is left in the danger zones. So that is why you want to be careful with meat and poultry products as well as salads — egg salad, potato salads — any perishable food should not set out for more than two hours. Or one hour if it is above 90 degrees."

She shares this advice

Gravely: "Wrap any raw meat or poultry you have well and then put that at the bottom of the cooler possibly with another layer of separation like foil and then put the other products on top of them."

Also if cooking at the picnic to bring a meat thermometer and use it. She warns not partially cook meat ahead of time prior to going to the picnic — either wait and cook it at the picnic or cook it fully ahead of time and keep it cool until you arrive at the picnic or BBQ.

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