Perfect Florida Picnics – Food Safety
|June 7, 2013||Posted by Melissa under Cooking, Healthy Eating|
For those of us who live, work and play in Florida, we are fortunate that we have a lot of good picnic weather. (At least, that’s how I justify it being so hot this early in the year!) So … we thought that a mini-series on picnicking Florida-style would be fun. First things first, though – the department has information on food safety for picnics and cookouts and we wanted to pass it on to you. Click here for the full article, and check out the highlights below.
• Keep foods cold, below 40 degrees Fahrenheit, or hot, above 140 degrees Fahrenheit. Foods left out between those temperatures for more than two hours should be discarded.
• Keep cooked foods separate from raw foods. Cross-contamination of foods could occur if bacteria-harboring raw food comes in contact with cooked foods. Wash hands, utensils, cutting boards and countertops after preparing or handling raw meats.
• Avoid interrupted cooking. If you are partially cooking foods indoors to finish cooking on the grill, make sure the food goes directly from the oven to the hot grill. Don’t let the food stand partially cooked for any period of time.
• Store leftovers in separate containers and refrigerate.
Chef Justin also has suggestions and recipes (like the Florida Potato and Green Bean Salad pictured above) that were in the spring 2013 “Fresh From Florida Magazine” as part of the Fresh From Florida Kitchen segment.
Throughout the month of June we’ll share Florida-style picnic recipes. In the mean time, we hope that you have fun and safe picnics!