August 2006
Health Notes
A Picnic with Hector, the Food Safety Inspector
By Nicole DeFrank, M.S., R.E.H.S.,
and Michaela Horn, M.S., R.S.
This summer, I am going on my first picnic! That’s right - I have never been on a picnic before. You might be saying, “That’s crazy!” But as an overly cautious food safety inspector, I think that it’s risky to eat food that has not been kept at the proper temperature and might be growing harmful bacteria that can cause a food-borne illness.
The Centers for Disease Control and Prevention has determined that food-related illness is most likely to occur during the summer when more picnics and barbecues are held. Since these events are outside, many people do not wash their hands before preparing and eating food. In addition, bacteria grow faster at warmer temperatures and flies spread bacteria onto food. Cross contamination occurs frequently when cooking outside, for example when cooked meat is placed on the same plate that held the raw product prior to cooking.
Yet despite all the food dangers, picnics can be great fun (at least that’s what I’ve been told). So this summer I am going to put aside my fear of warm lunchmeat and go on a picnic! I’ll take the following precautions.
- Wash - Wash your hands before eating or preparing food and after handling raw meat or using the bathroom. Remind your children to wash carefully. It is best to use soap and warm water. However, if there is no sink in the area, an alcohol-based hand sanitizer can be used on hands that are not visibly dirty.
- Clean - Wash utensils, cutting boards and counters before and after food preparation, especially after handling raw meat.
- Separate - Keep meats and eggs away from other foods at all times - in the shopping cart, in the refrigerator, in the ice chest, everywhere.
- Rinse - clean all fruits and vegetables before peeling or eating them. Cantaloupe and watermelons require extra attention since E. coli, a germ that can cause severe diarrhea, often grows on melon rinds. Be sure to pre-chill and sanitize the melon before slicing it. A good sanitizer is made with a quarter teaspoon of bleach in a quart of water.
- Maintain temperatures - Keep cold foods cold (41°F) and keep hot foods hot (140°F).
On my first picnic, I plan on packing trail mix, ants on a log (celery sticks covered with peanut butter and raisins), bananas, packaged string cheese and bottled water. These snacks require no special temperature control. I will be sure to use clean containers that can be sealed to keep out ants and insects. A good option is re-useable plastic containers that can be cleaned to reduce waste. I am also considering bringing a spinach salad, some yogurt and a tuna sandwich on the picnic. I’ll follow these suggestions to keep them cold.
- Place a frozen ice pack next to the sandwiches.
- Freeze small boxes of juice or milk. Be sure to wrap in them in paper so that moisture that condenses on them doesn’t make your snacks mushy.
- Use insulated bags and vacuum bottles to prevent the ice packs or juice boxes from melting.
- Consume this temperature-sensitive food within one to two hours.
- When in doubt, throw it out! If your ice pack melts in your basket and you don’t know how long the food has been at an unsafe temperature, discard that food.
In general, picnics are an enjoyable and relaxing summer activity that families can do together. Use a fun tablecloth or picnic blanket, settle under a shady tree and enjoy the scenery and the sounds of nature. But don’t neglect food safety.
Nicole DeFrank, M.S., R.E.H.S., and Michaela Horn, M.S., R.S., are environmental health specialists with the Snohomish Health District’s Partners in Childcare Program.
Resources
Snohomish Health District, Partners in Child
Care – www.snohd.org;
425-339-5230
Public Health Seattle & King County, Child Care Health Program
– www.metrokc.gov/health/childcare;
206-296-2770.
Centers for Disease Control – www.cdc.gov
United States Department of Agriculture - www.fsis.usda.gov
©2006
Seattle's Child, a publication of the Washington Post Company
All rights reserved
Web design by Intentional Publishing & Design