Judy Dodd, MS, RD, LDN, Giant Eagle^® Corporate Nutritionist

So it's finally summer and with it comes heat. Not only does heat "wilt" us, it can destroy food. Summer heat and typical warm weather lifestyles are a recipe for foodborne illness. Any food can be the beginning of introducing a bacteria that with heat and time can lead to a food safety issue. Let's look at some points for keeping summer a safe time for enjoying food!

• Chopping any food, adding uncooked ingredients (like veggies), using the same or lightly rinsed utensils are all danger points when heat and time cross paths. So start with the right equipment including a food thermometer and plenty of reusable ice blocks or a refrigerator and safe water!
• Start CLEAN and keep it that way. Washing hands (with hot water and soap) when handling any food or serving utensils, sanitizing counter tops, cutting surfaces, utensils including knives, and rinsing fruits and vegetables under cold running water before you cut them for the display. Hand wipes, hand sanitizer, counter wipes or sanitizer, separate cutting boards for meat, bread, and raw produce, and yes…gloves may seem like overkill but are important. That may mean keeping the kids (and some adults) away from double dipping or using fingers to reach for food directly from the cooler!
• Keep hot food hot and cold foods cold. This means before you pack a food in an insulated container, it should be at a safe temperature. Going from room temperature to a cooler won't work…the first step should be a refrigerator.
• Aim for a safe temperatures of 165°F for hot foods and 40-45°F for cold foods.
• Keep cut fruit, salads, side dishes and raw meat, fish or chicken cold until you are ready to serve or grill. Packing the meat frozen in the cooler may mean a longer cooking time on the grill but serves a dual purpose of safe meat and cold food for the cooler…do make sure these foods are wrapped tightly so no juices leak into the cooler or on to other food as the food thaws.
• Follow the two hour rule. The clock starts as soon as hot foods begin to cool and cold foods move closer to room or outside temperature. This is cumulative. That means that food left on a picnic table (or in the trunk of your car) for extended times may be on the edge of being unsafe! It may be time to invest in an insulated bag when you shop or get home fast!
• Limit the amount of food you put out at one time on the buffet or picnic table. Hold the extras at a safe temperature. Even cut fruit can be an issue. Rather than adding to the dish or display, start fresh!
• Use disposables if hot water isn't available. Casual rinsing under running water is not the way to stay safe.

When in doubt, throw it out. Food that has exceeded the two hour rule, been mishandled, travelled miles without appropriate refrigeration or cooling, or been "double-dipped" may look and smell OK. BUT, the smell test is not an indicator! Do you really want to be responsible for your family and guests "mysterious stomach problems" the next day? Need ideas: http://www.foodsafety.gov/

June 2011