May: Picnics and Food SafetyBrittany Lawrance RD,

CSO, LDN, CNSC

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Summer is a great time for picnics – and a great time to practice food safety!

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Food Safety• Bacteria and other pathogens in foods and on

food contact surfaces can cause foodborne illness • Food safety is important when

• Handling, • Cooking, • Storing, and • Eating foods

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Sources of Foodborne Illness • Raw or undercooked foods• Contaminated foods • Contaminated surfaces• Unpasteurized milk or juice

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Four Basic Steps to Food Safety1. Clean

2. Separate

3. Cook

4. Chill

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How to Calibrate a Thermometer in Ice

1. Add crushed ice and distilled water to a clean container to form a watery slush.

2. Place thermometer probe into slush for at least one minute taking care to not let the probe contact the container.

3. If the thermometer does not read between 30° and 34° F adjust to 32° F.

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Safety Rules

1. Wash your hands before handling food and after handling raw food.

2. Wear gloves and an apron at all times while preparing food in class.

3. Do not touch your face, hair, phone, or clothes while cooking. If you do, remove your gloves, wash your hands, and put on clean gloves.

4. Separate raw meat and poultry from other items when you handle or store them. 5. Do not put cooked food on an unwashed plate or cutting board that held raw food.

Always use a clean plate. 6. Do not put knives into the sink with other items. Someone could reach in and get

hurt. 7. Never put water on a cooking fire – use a fire extinguisher. 8. Do not leave food unattended while cooking.

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Recipes

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Teriyaki Pineapple Turkey Burgers Prep Time: 15 minutes Ready In: 25 minutesCook Time: 10 minutes Servings: 12

Ingredients1 ½ can (30-oz) pineapple slices in own juice ¾ cup reduced-sodium teriyaki sauce3 lb ground turkey 1 ½ tsp fresh ginger, grated 3/4 cup Panko bread crumbs12 whole wheat hamburger buns12 slices Cheddar or Monterey Jack cheeseHead of Romaine lettuce

Source: www.dole.com/Recipes

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Teriyaki Pineapple Turkey Burgers Directions1. Preheat oven to 400 degrees F.2. Drain pineapples and reserve ¾ cup of the pineapple juice. 3. Stir together ¾ cup pineapple juice and teriyaki sauce in a bowl. 4. Mix together turkey, ginger, bread crumbs, and 1/3 cup teriyaki

mix. Shape into 12 patties, about ½ inch thick. 5. Line baking pan with foil. Place baking rack inside pan. Place

patties on baking rack. OR Place on an ungreased baking sheet lined with foil.

6. Bake for 20-25 minutes, flip once and brush with remaining teriyaki mix after 10-12 minutes.

7. Place pineapples on frying pan and cook until lightly golden brown. Toast buns on grill, if desired.

8. Serve burgers on buns with cheese, sliced pineapple, and lettuce.

Source: www.dole.com/Recipes

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Teriyaki Pineapple Turkey Burgers Helpful Tips• Look for “ground turkey meat,” which contains both white and dark

meat and is more moist. “Ground turkey breast” contains only white meat and may dry out.

• If you don’t have a grill, you can cook the burgers in a frying pan or in the oven.

• 1 teaspoon fresh grated ginger = 1/8 teaspoon ground ginger• Food Safety: Cook turkey to internal temperature of at least

165°F.

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Black Bean Salad Prep Time: 15 minutes Ready In: 15 minutes Cook Time: n/a Servings: 10-16

Ingredients1 red pepper 16-oz frozen corn, thawed1 orange pepper ¼ cup olive oil 1 yellow pepper4 tablespoon red wine vinegar½ cup red onion, diced 1 teaspoon lime juice1 clove garlic, minced 1 can (15-oz) black beans

Directions1. Seed and dice peppers. 2. In a large bowl, combine peppers, onion, garlic, and corn. Mix. 3. Add olive oil, vinegar, and lime juice. Mix. 4. Drain black beans well. Add to bowl and mix. 5. Serve with tortilla chips.

Source: Natalie Frison, dietetic intern

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Black Bean Salad Helpful Tips• Try adding 2 avocados for more texture. • You can substitute cannellini beans for black beans.• Add 1 tsp cilantro, cumin, or chili powder for extra flavor. • Use leftovers to make a taco salad • 1 medium clove of garlic = 1 teaspoon minced garlic = ¼ teaspoon

garlic powder• Food Safety: Serve with a spoon to avoid contamination.

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Perfect Pasta Salad Prep Time: 30 minutes Ready In: 2.5 hoursChill Time: 2 hours Servings: 8-12

Ingredients1 (16-oz) whole wheat rotini pasta ½ lb provolone cheese, cubed 2 cups green peppers, chopped 1 cup shredded carrots 2 cups tomatoes, diced ½ cup sliced black olives 1 ½ cups red onions, diced

Dressing¾ cup Extra Virgin olive oil 1 tablespoon dried oregano¾ cup red wine vinegar 1 teaspoon salt¼ cup sugar ½ teaspoon pepper

Source: www.food.com

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Perfect Pasta Salad Directions1. Cook pasta according to box directions and rinse under cold water

until cool. 2. While water for pasta is heating up, chop or dice peppers,

tomatoes, and red onion. 3. Mix together all ingredients for the dressing and set aside. 4. Mix pasta with chopped vegetables. Do not add cheese. 5. Pour dressing over pasta and mix well. 6. Refrigerate at least 2 hours, but not more than 24 hours. 7. Add provolone cheese to salad right before serving, or cheese will

get soggy.

Source: www.food.com

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Perfect Pasta Salad Helpful Tips• Try cubed mozzarella instead of provolone cheese. • Add extra veggies, such as broccoli, cucumbers, or sun-dried

tomatoes. • Food Safety: Do not eat if food has been out for more than 1

hour on a hot day.

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1. Clean – wash hands and surfaces often

• Wash hands in warm, soapy water for at least 20 seconds

• Wash cutting boards, dishes, utensils, and countertops before and after use

• Wash fruits and vegetables – rinse and rub the skins under running water

• Use paper towels instead of cloth – or wash cloth towels often, in hot water

• Clean the lids of cans before opening

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2. Separate – don’t cross-contaminate

• Cross-contamination: occurs when bacteria spread from one food to another

• Especially common when handling raw meat, eggs, poultry, and seafood

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2. Separate – don’t cross-contaminate

• Separate raw meat, eggs, poultry, and seafood from other foods in your grocery cart, grocery bags, and refrigerator

• Use one cutting board for produce and one for raw meat, poultry, and seafood

• Never place cooked food on a plate that held raw items

• Do not reuse marinades that were used for raw foods

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3. Cook – cook to proper temperatures

• Cooking/heating kills harmful bacteria • Food is safe to eat when it reaches safe minimum

internal temperature • Use a food thermometer to measure the internal

temperature of foods• When cooking in a microwave, cover food, stir,

and rotate for even cooking

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3. Cook – cook to proper temperatures

• Leftovers: 165°F• Sauces, soups, and gravies: heat to boiling • Hot dogs and deli meats: 165°F

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4. Chill – refrigerate promptly

• Cold temperature slows the growth of harmful bacteria

• Keep a constant refrigerator temperature of 40°F or below

• Refrigerate or freeze perishable foods within 2 hours of cooking or purchasing• Within 1 hour if outside temperature is >90°F

• Never thaw food at room temperature • Thaw food in the refrigerator, in cold water, or in

the microwave • If thawed in cold water or microwave, cook immediately

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4. Chill – refrigerate promptly Product Refrigerator (40°F) Freezer (0°F)

Fresh eggs, in shell 3 to 5 weeks Don’t freeze

Luncheon meat:Opened packageUnopened package

3 to 5 days2 weeks

1 to 2 months1 to 2 months

Raw hamburger orground meats

1 to 2 days 3 to 4 months

Fresh steak 3 to 5 days 6 to 12 months Fresh poultry 1 to 2 days 9 monthsLean fish (flounder, halibut, etc.) 1 to 2 days 6 to 8 months

Fatty fish (salmon, tuna, etc.) 1 to 2 days 2 to 3 months

Cooked meat or poultry 3 to 4 days 2 to 6 months

Chicken nuggets, patties 1 to 2 days 1 to 3 months

Pizza 3 to 4 days 1 to 2 months

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4. Chill – refrigerate promptly

• The USDA Cold Storage Chart in its entirety may be found athttp://www.foodsafety.gov/~fsg/f01chart.html

• Is My Food Safe? App for Apple and Androidhttp://www.homefoodsafety.org/app• Internal cooking temperatures• Keeping left overs• Test your kitchen safety

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Tips for Picnics • Don’t leave food out for more than 2 hours or for

more than 1 hour in hot weather (90°F or above)• If they are out for longer, throw them away!

• Keep hot foods hot and cold foods cold• Hot: 140°F or more• Cold 40°F or below

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Tips for Picnics • Be especially cautious with foods that contain

mayonnaise, such as egg, tuna, potato, or chicken salad

• For foods that should be kept cold, such as mayonnaise-containing salads, place the dish directly on ice

• Pack food in well-insulated containers • Bring hand sanitizer

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Tips for Grilling • Always use a clean grill• Use separate plates for raw items and cooked

food • Use a food thermometer to make sure

hamburgers and other foods are cooked to the right internal temperature

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Resources 1. http://

www.fsis.usda.gov/shared/PDF/Food_Safety_for_People_with_HIV.pdf?redirecthttp=true

2. http://www.fightbac.org3. http://homefoodsafety.org/separate/picnic-eating4. http://www.dole.com5. http://www.food.com6. http://www.allrecipes.com