May: Picnics and Food Safety Brittany Lawrance RD, CSO, LDN, CNSC

1. May: Picnics and Food SafetyBrittany Lawrance RD, CSO, LDN, CNSC

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

3. 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

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

6. Four Basic Steps to Food Safety 1. Clean 2. Separate 3. Cook 4. Chill

7. How to Calibrate a Thermometer in Ice • Add crushed ice and distilled water to a clean container to form a watery slush. • Place thermometer probe into slush for at least one minute taking care to not let the probe contact the container. • If the thermometer does not read between 30° and 34° F adjust to 32° F.

8. Safety Rules Wash your hands before handling food and after handling raw food. Wear gloves and an apron at all times while preparing food in class. 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. Separate raw meat and poultry from other items when you handle or store them. Do not put cooked food on an unwashed plate or cutting board that held raw food. Always use a clean plate. Do not put knives into the sink with other items. Someone could reach in and get hurt. Never put water on a cooking fire – use a fire extinguisher. Do not leave food unattended while cooking.

9. Recipes

10. Teriyaki Pineapple Turkey Burgers Prep Time: 15 minutes Ready In: 25 minutes Cook Time: 10 minutes Servings: 12 Ingredients 1 ½ can (30-oz) pineapple slices in own juice ¾ cup reduced-sodium teriyaki sauce 3 lb ground turkey 1 ½ tspfresh ginger, grated 3/4 cup Panko bread crumbs 12 whole wheat hamburger buns 12 slices Cheddar or Monterey Jack cheese Head of Romaine lettuce Source: www.dole.com/Recipes

11. Teriyaki Pineapple Turkey Burgers Directions Preheat oven to 400 degrees F. Drain pineapples and reserve ¾ cup of the pineapple juice. Stir together ¾ cup pineapple juice and teriyaki sauce in a bowl. Mix together turkey, ginger, bread crumbs, and 1/3 cup teriyaki mix. Shape into 12 patties, about ½ inch thick. 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. Bake for 20-25 minutes, flip once and brush with remaining teriyaki mixafter 10-12 minutes. Place pineapples on frying pan and cook until lightly golden brown. Toast buns on grill, if desired. Serve burgers on buns with cheese, sliced pineapple, and lettuce. Source: www.dole.com/Recipes

12. 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 panor 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.

13. Black Bean Salad Prep Time: 15 minutes Ready In: 15 minutes Cook Time: n/a Servings: 10-16 Ingredients 1 red pepper 16-oz frozen corn, thawed 1 orange pepper ¼ cup olive oil 1 yellow pepper 4 tablespoon red wine vinegar ½ cup red onion, diced 1 teaspoon lime juice 1 clove garlic, minced 1 can (15-oz) black beans Directions Seed and dice peppers. In a large bowl, combine peppers, onion, garlic, and corn. Mix. Add olive oil, vinegar, and lime juice. Mix. Drain black beans well. Add to bowl and mix. Serve with tortilla chips. Source: Natalie Frison, dietetic intern

14. 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.

15. Perfect Pasta Salad Prep Time: 30 minutes Ready In: 2.5 hours Chill Time: 2 hours Servings: 8-12 Ingredients 1 (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 Dressing ¾ cup Extra Virgin olive oil 1 tablespoon dried oregano ¾ cup red wine vinegar 1 teaspoon salt ¼ cup sugar ½ teaspoon pepper Source: www.food.com

16. Perfect Pasta Salad Directions Cook pasta according to box directions and rinse under cold water until cool. While water for pasta is heating up, chop or dice peppers, tomatoes, and red onion. Mix together all ingredients for the dressing and set aside. Mix pasta with chopped vegetables. Do not add cheese. Pour dressing over pasta and mix well. Refrigerate at least 2 hours, but not more than 24 hours. Add provolone cheese to salad right before serving, or cheese will get soggy. Source: www.food.com

17. 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.

18. 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

19. 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

20. 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

21. 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

22. 3. Cook – cook to proper temperatures Leftovers: 165°F Sauces, soups, and gravies: heat to boiling Hot dogs and deli meats: 165°F

23. 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

24. 4. Chill – refrigerate promptly

25. 4. Chill – refrigerate promptly The USDA Cold Storage Chart in its entirety may be found at http://www.foodsafety.gov/~fsg/f01chart.html Is My Food Safe? App for Apple and Android http://www.homefoodsafety.org/app • Internal cooking temperatures • Keeping left overs • Test your kitchen safety

26. 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

27. 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

28. 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

29. Resources http://www.fsis.usda.gov/shared/PDF/Food_Safety_for_People_with_HIV.pdf?redirecthttp=true http://www.fightbac.org http://homefoodsafety.org/separate/picnic-eating http://www.dole.com http://www.food.com http://www.allrecipes.com