Observe these food handling tips and avoid food borne illness hitting his party

At the height of summer, we need to capture very good weather and warm sunshine as possible, taking our meals outside. Mountain camping or soirees sunset beach, casual picnics in the park for barbecue extravaganzas with family and friends, there's something appealing and liberating about outdoor eating. Without the convenience of modern appliances, however, could be at risk for food borne illness if food is not handled properly. Let's look at these tips for safe food handling and enjoy your meal outdoors without worrying that a food borne illness will crash your party.

Keep it clean. Sand between the toes may be the epitome of summer, but when it comes to a meal outdoors the number one rule is to keep the food and cleaning tools. Start by washing hands in hot soapy water before handling any food. Make certain all working surfaces, cutting boards, knives and other kitchen utensils were cleaned in hot water and SOAP. After handling raw foods, clean hands and utensils with SOAP and hot water. Take the event to eat outdoors on a supply of trash bags, paper towels, antibacterial moist towelettes soap that do not require water and two bottles of spray, with SOAP and water and another with pure water.

Avoid Cross-contamination. Mixture of raw meat or poultry with food that will be eaten raw is one of the main causes of food borne illness. To prevent this contamination of foods do not allow Raw juices meats, poultry and fish to come into contact with other foods. Reusing a Board, Bowl, tray, dish, knife or other utensil that came in contact with raw meat without first washing it thoroughly in SOAP and hot water will surely Cross-contaminate food. Never reuse the package material, such as foam meat trays or plastic, meat, poultry and fish. Take the cookout two sets each of cutting boards, utensils and Grill dishes: one for uncooked foods and cooked foods to serve.

Hot Hot foods: food cold cold. This seems simple enough, but many food borne illness are the result of storing hot food with cold food in a refrigerator or picnic basket. Avoid this by having two coolers: one for the food warm or hot, a refrigerated food cold. Pre-chill the cooler cold with ice blocks and make sure raw food, stored in the refrigerator cold is placed in airtight plastic containers or plastic bags to avoid leaks and spills of raw meat juices. If possible keep drinks on a refrigerator separated from all other food items. At the party to maintain both coolers in shade from direct sunlight and avoid constantly open them to preserve the ice and keep food chilled. If possible to reconstitute the ice in the cooler as it melts.