Tracey Brigman, clinical associate professor in the College of Family and Consumer Sciences’ nutritional sciences department, recently spoke with WTOP about keeping foods safe in warm weather.
Hot temperatures provide the optimal environment for potentially dangerous bacteria to grow and multiply, so outdoor dining requires a few simple rules and attention to detail to keep food safe from contamination.
Start with food at the proper temperature. Cold foods should be 40 F or below and hot foods at 140 F or above before placing into the cooler.
“Starting with room temperature or hot food could result in your food never getting to a safe temperature for storage and transport,” said Brigman.
It’s also important to avoid cross contamination. Use separate cutting boards, knives, serving utensils and plates for raw and cooked foods. Discard marinades used for raw meats.
“It is essential that foods are handled properly prior to cooking because cooking is not a sure thing to prevent foodborne illness if food was mishandled before cooking,” said Brigman.
Additionally, Brigman said it’s important to make sure coolers are packed correctly.
