- Keep Cold Food Cold – cold food should be stored at 40°F or below to prevent bacterial growth
- Keep Warm Food Warm – temperature fluctuations between hot food getting cold then reheating it can make you very sick. If the food is out for more than 1 hour in 90°F then don’t eat it because of the food borne illnesses and bacterial growth can be multiplied due to the summer weather
- Organize Cooler Contents- keep beverages in a separate cooler from your perishable items (such as meat or vegetables)
- Keep Coolers Closed – try not to go into the cooler repeatedly and also try to store the coolers out of direct sunlight.
- Don’t Cross-Contaminate- Don’t have your meat and vegetables stored together and try to have them in separate containers so that the liquids won’t cross contaminate. Also don’t use the same utensils for your meat as your vegetables without properly sanitizing them (or just use a different set).
- Clean your produce before packing it in your cooler
- Cook Food Immediately After Partial Cooking – if you like to boil or bake your meat then place it on the grill, do so immediately- don’t let it cool down then place on the grill to complete the cooking process
- Don’t Recycle Utensils and Marinade- if you had raw food on platters or touched it with utensils, do not use those same utensils for your cooked food. Also, don’t reuse the same marinade, throw it away and make a fresh batch for each
- Cook Food Thoroughly- make sure that your meats are cooked to the appropriate temperature before service
- Check for Foreign Objects in Food – we don’t want any extra protein (i.e. bugs, bristles from your grill brush, etc.) in the food
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Do you have any other food safety tips that you would like to share? If so, please feel free to share!
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