by Lori Wuellner
July is National Picnic month and summer picnics are a great way to enjoy the outdoors with family and friends.
Keep your picnics healthy and safe this summer by remembering the following tips:
• Time and temperature…Remember that the time perishable food can be left outside the refrigerator or freezer is only one hour when the temperatures outside are above 90 degrees F. The best advice: keep hot food hot and cold food cold at all times.
• Use a food thermometer…According to USDA, 1 out of every 4 hamburgers turns brown in the middle before it has reached a safe internal temperature of 160 degrees F. The only way to be sure food is safely cooked is to use a food thermometer. For all whole cuts (steaks, chops, roasts) of meat, including pork, beef, lamb and veal, cook to 145 degrees F and then allow for a 3 minute rest time before carving and consuming.
• Bring non-perishable foods…Reduce the worry of keeping foods at certain temperatures by limiting the number of perishable foods. Try bringing baked potato chips or pretzels instead of potato salad; washed whole fruit, dried fruit, or fruit cups instead of a fruit salad; and other snacks such as trail mix, nuts, or sunflower seeds. Give the recipe below a try.
• Two coolers are better than one…Bring two coolers to the gathering. One for perishable food and one for beverages. Keep perishable foods cool by transporting them in an insulated cooler kept cold with ice or frozen gel packs. Open as infrequently as possible. Store drinks in another cooler.
• Keep it clean…Make sure you check ahead and find out if there’s a source of safe drinking water at your destination. If not, bring water for preparation and cleaning; or pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces.
• Dangers of cross-contamination…Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, and utensils when they are not handled properly. It can happen during preparation, grilling, and serving food and is a prime cause of foodborne illness. Remember to wash your hands before and after handling foods, and don’t use the same platter and utensils for raw and cooked meat and poultry. Include lots of clean utensils, not only for eating but also for serving the safely cooked food.
For more information check out the K-State Extension’s Food Safety Website at http://www.ksre.k-state.edu/foodsafety/ where you’ll find everything you need to know about food safety and so much more.
(Source: July: National Picnic Month, University of Nebraska Extension)
Lori Wuellner is a Wyandotte County Extension agent, Family and Consumer Sciences, K-State Research and Extension, 1216 N. 79th St., Kansas City, Kan. Telephone 913-299-9300, email [email protected].
Granola to Go
12 Servings
Ingredients
2/3 c. brown sugar, packed
1/4 c. 100 percent apple juice
2 1/2 c. old fashioned oatmeal
1 c. cereal, crunchy nugget
3/4 c. dried fruit
1 c. almonds or sunflower seeds
1/4 tsp. cinnamon
1/4 tsp. salt
Directions
1. Combine brown sugar and apple juice in a large nonstick skillet. Cook over medium high heat three minutes, stirring frequently, until sugar dissolves.
2. Add the remaining ingredients to the sugar mixture. Cook five minutes or until granola is lightly browned, stirring frequently. Cool completely.
3. Store in an airtight container up to two weeks.
Nutrition Information per Serving: Calories 192, Total Fat 5 g (7% DV), Saturated Fat 1 g (2% DV), Cholesterol 0 mg (0% DV), Sodium 126 mg (5% DV), Total Carbohydrate 35 g (27% DV), Dietary Fiber 3 g (12% DV), Sugars 20 g, Protein 4 g, Vitamin A 7%, Vitamin C 1%, Calcium 4%, Iron 24%