Colorado State University Extension
SafeFood Rapid Response Network


SAFEFOOD NEWS - Winter/Spring 1999 - Vol 3 / No. 2

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Safe Summer Outdoor Cooking

Summer is here and it's time to clean off the grill and dust off the cooler for some fun outdoor cooking. It is also time to brush up on your food safety knowledge to reduce the chance of food borne illnesses that are associated with outdoor cooking. Here are a few "do's and don'ts" to make your picnics and cookouts safe and enjoyable.

Do:

• Write a list of everything needed. Forgetting simple things like matches or can openers can spoil the event.
• Plan a menu based on the cooking site. For areas of limited refrigeration and clean water, a no-cook picnic works best. Deli meats and cheese with whole fruits/vegetables and packaged condiments are easy to transport and handle for these trips.
• Transport coolers inside of air-conditioned cars. It is easier for the ice to melt in hot trunks or open truck beds.
• Properly pack foods to prevent cross-contamination of different foods. It is also a good idea to double bag foods and containers to prevent melted ice from coming into contact with these foods and creating new juices that can contaminate other foods.
• Put beverages in a separate cooler than perishable foods to prevent constant opening and closing of the cooler.
• Wash hands with hot soapy water before each new task. If clean water is not available use portable towelettes.
• Use a thermometer to determine if meats are done. Hamburgers should be cooked to an inner temperature of 160 degrees F.

Don't:

• Partially pre-cook meats and finish them later. It is easy for bacteria to grow inside and outside of the product.
• Take out more food that can fit on the grill at one time. Foods left waiting to be placed on the grill may have an increase in bacteria.
• Re-use marinades from raw meats for basting, unless it has been boiled for several minutes to kill bacteria. Set aside some of the marinade before marinating the meats.
• Rely on the outside surface of meats to determine if it is done. For poultry, cut into meat. Juices should run clear and no pink should be present.
• Use the same containers and utensils for raw and cooked foods. Bacteria from raw meat may contaminate cooked meats.

By following these simple rules, you should have great summer cookouts. Enjoy!

Sources: Fort Collins Coloradoan, July 1, 1998, and June 18, 1997, by Pat Kendall.

Updated Monday, August 29, 2011