Keep foods outside the temperature danger zone

With graduation season and summer upon us, now is the time to plan for keeping foods safe at potlucks, picnics and beach days. Bacteria multiply most quickly in the temperature danger zone, which is 40 to 140 degrees Fahrenheit, and can double in as little as 20 minutes. At that rate, it does not take long before bacteria reach a level that can cause illness.

Some people such as infants, children, older adults and anyone with a compromised immune system can become ill more easily from foods that have been stored or prepared unsafely. With planning and a few tools you can keep your food and your family safe this summer.

WASH HANDS AND EQUIPMENT REGULARLY

Before and during food preparation wash hands, tools and equipment regularly with soap and water. If clean, potable water and hand or dish soap is not available at the picnic site, bring a mobile washing station with hand and dish soap, water and towels.

GATHER FOOD SAFETY EQUIPMENT

The first step in planning for safe outdoor gatherings with food is to have equipment that decreases the time any food will spend in the temperature danger zone. This includes good quality coolers, plenty of ice or frozen food-safe gel packs, and food thermometers.

PREPARE FOOD FOR SAFE TRANSPORTING

Before packing foods for the beach or outside eating area, wash all produce with clean, potable water. Rub fruits and vegetables with delicate skins gently under running water. Use a produce brush and running water to clean fruits and vegetables rinds or thick skins. Allow produce to dry then pack into clean, labeled containers.

If transporting raw meat to cook at the picnic site, thaw frozen meat completely in the refrigerator. Thawing on the counter at room temperature can allow bacteria to grow quickly enough that even cooking won’t make the food safe.

ORGANIZE COOLERS CORRECTLY

Always store ready-to-eat foods such as canned or bottled drinks, fruits, vegetables and salads in a separate cooler from raw food that will be cooked at the picnic or beach site. While organizing food, do so in a way that limits the number of times cooler lids will be opened.

GRILL FOODS SAFELY

The only way to ensure that foods are cooked or reheated properly is to use a food thermometer. The most common thermometer is one with a dial and stem. Insert the thermometer into the thickest part of the meat and past the dimple on the stem. Wait until the dial stops moving, then read the temperature. Wash the thermometer often so bacteria does not grow on the stem and cross contaminate food.

Use the following to determine that the food has reached the correct internal temperature:

≤ 165 F: All poultry, including ground chicken and turkey, as well as leftovers and casseroles.

≤ 160 F: Ground meats, such as beef and pork.

≤ 145 F: Whole cuts of beef, veal, lamb and pork, including fresh ham (then allow the meat to rest for three minutes before carving or eating). Fish with fins, or cook until the flesh is opaque and separates easily with a fork. Download and print a chart for reference at go.hawaii.edu/4BX.

For detailed instructions for using different types of food thermometers, visit and bookmark the U.S. Department of Agriculture’s Kitchen Thermometer site at go.hawaii.edu/XBh.

SERVE AND STORE FOODS SAFELY

Minimize the time food spends in the temperature danger zone by using the following guidelines for serving foods at potlucks and picnics:

≤ Once foods have been cooked to a safe internal temperature, keep them at or above 140 F.

≤ Cook or grill food as needed rather than cooking everything and leaving it out and in the temperature danger zone.

≤ Cooked rice can contain a bacteria that if kept at room temperature can grow and cause a foodborne illness.

For additional information about keeping foods safe for all ages visit:

≤ Food Safety (US DHHS), www.foodsafety.gov.

≤ Fruit and Vegetable Safety (US DHHS), go.ha waii.edu/9BX.

≤ Four Steps to Food Safety: Clean, Separate, Cook, Chill (US CDC), go.hawaii. edu/dBX.

≤ Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Disease (FDA), go.hawaii.edu/XB6.

Heather Greenwood is with the University of Hawai‘i at Manoa Cooperative Extension, Maui Aging and Intergenerational Programs. “Aging Matters” covers topics of interest to the aging Maui community and appears on the third Saturday of each month.