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Picnic and Cookout Food Safety Tips

  • To clean foods that have burnt on a barbecue grill, enclose them in a large plastic garbage bag. Mix 1 cup baking soda with 1/2 cup ammonia, pour over the grills, close the bag and let sit overnight. The burnt on pieces will have loosened making the grills easy to clean.
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  • Freeze left-over coffee or tea in cubes. Use the cubes in iced coffee or tea to keep your drink cold and to keep the flavor from becoming watered down.
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  • A cooler chest can also be used to keep hot food hot. Line the cooler with a heavy kitchen towel for extra insulation and place weel wrapped hot foods inside. It's amazing how long the foods will stay not only warm, but hot. Try to use a cooler that is just the right size to pack fairly tightly with hot food so less heat escapes.
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  • Any leftovers left outside for more than an hour should be discarded.
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  • As much as possible, keep coolers in the shade while at the picnic.
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  • Clean coolers with a water and baking solution to eliminate odors.
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  • Clean preparation is essential. Wash hands and work areas; be sure all utensils are clean before preparing food.
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  • Do not partially grill meat to use later. Once you begin cooking meat by any method, cook until completely done to assure that bacteria are destroyed.
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  • Don't pack coolers in the trunk, carry them inside the air-conditioned car.
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  • Foods that are cooked ahead need to be completed in plenty of time to chill thoroughly in the refrigerator before being packed (unless, of course you are taking measures to transport and serve hot food). Use an insulated cooler with sufficient ice or ice packs to keep the food at 40?F or colder. Pack food from the refrigerator right into the cooler.
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  • If there are leftovers, throw them out unless you can safely keep them chilled until you get home. If there is still ice in the cooler when you get home, the leftovers should be okay to eat. When in doubt, throw it out! I hate to be wasteful, but when it comes to food poisoning, it's better to be safe than sorry.
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  • If you're planning on take-out foods such as fried chicken or barbecued beef, eat them within two hours of pick-up or buy ahead of time and chill completely before packing the foods into the cooler.
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  • It's a good idea to use a separate cooler for drinks, so the one containing perishable food won't be constantly opened and closed.
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  • Keep cooler lids closed and avoid unnecessary openings.
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  • Never reuse marinades that have come in contact with raw meat, chicken or fish, and don't put the cooked food back into an unwashed container or dish that contained the marinade.
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