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"Diana, just a quick heads up to let you know we are still using your cookbook and the guys will often be heard saying what would Diana say about this or that....really good feed back... I made your potato salad and the oriental coleslaw on Sat. for a family luncheon and had rave reviews so thanks again."
BC Hydro
Food Safety For Summer
As seen on BCTV July 29th, 2003
Casual Outdoor Dining Poses Food Safety Risks Spokesperson Q’s & A’s
Media Alert Questions and Answers:
Why does outdoor dining pose particular food safety concerns?
Bacteria thrive and multiply quickly in warm, moist conditions, so the hot, humid summer months make foods even more vulnerable. Add picnics, barbecues and camping, where the safety controls of the kitchen aren’t available and you’ve got additional risk factors for foodborne illness. People may also relax their food safety guard when they are socializing and relaxing or not realize how long foods have been sitting at warm temperatures as time flies while they are enjoying themselves.
What are common situations for cross-contamination?
Cross contamination, that is spreading of bacteria from one source to another, can happen in countless ways but these are some ways to prevent it:
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Defrost foods on the bottom shelf of the refrigerator in sealed containers, or wrap them in and place them on rimmed trays or in bowls to prevent drips from contaminating other foods.
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Always clean a thermometer after using it on one piece of meat, before inserting it into another to be tested.
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Have two cutting boards- one exclusively for raw meat, fish, seafood and poultry and another for produce to reduce the risk of cross-contamination.
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If you prepare a marinade that you also want to use as a dipping sauce, remove and reserve the amount for dipping before adding raw meat, poultry, fish or seafood to the rest for marinating.
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Never use the same plate or tray for raw and cooked meats.
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Keep ready-to-eat and cooked foods separate from uncooked foods in the fridge or when packing a cooler.
How long can leftovers be kept in the fridge?
If the foods have been handled safely during preparation, cooked to a safe temperature and refrigerated soon after serving they can be kept in the fridge for 2 days. Store leftovers in separate, shallow, covered containers. Reheat leftovers to 74°C/ 165°F. Raw ground meat should be used within one day, steaks and roasts within 2-3 days, and cooked meats/poultry or cold cuts within 3-4 days of the “packaged on” date on the label.
How do you mix a sanitizing solution in a spray bottle and why is it important to sanitize, not just wash with hot soapy water?
Sanitizing countertops, cutting boards and utensils with a mild bleach-and-water solution before and after food preparation is an effective, fast way to reduce the risk of food borne illness by killing bacteria. To make the job especially easy, mix 1tsp/5mL of bleach in a spray bottle with 3 cups/750mL of water and keep it by the sink, handy for frequent use. Dish clothes can quickly harbour bacteria and provide a warm, moist place for them to grow. Change to a fresh dish cloth daily and sanitize dish clothes in a solution of bleach and water. Avoid using sponges which are more difficult to keep bacteria-free.
What food safety tips do you have for picnickers, campers and hikers?
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Pack perishable foods, such as luncheon meats, cooked meats and poultry, and mayonnaise-based protein salads, in an insulated cooler with ice packs. Keep these foods on the bottom of the cooler, where it is the coldest (cold air sinks)
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When you travel, keep your cooler in the passenger compartment, where it is air-conditioned, rather than inside the hot trunk.
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At your picnic place or campsite, place the cooler out of the sun, under a tree or shelter.
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Consider packing canned beverages in one cooler and perishable foods in another because the beverage cooler will probably be opened frequently, which will allow cold air to escape.
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Freeze drinking box beverages at home before taking them on a picnic or hike. When you’re ready to drink them, they’ll be cool and refreshing and can act as a mini ice pack in a cooler bag.
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Don’t plan for leftovers; throw away prepared foods after your picnic.
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If you can’t take a cooler, such as on a hike, take “safe”foods such as well-washed fruits and vegetables, canned or dried meats or fish, raisins, nuts, bread, peanut butter and crackers. If you take cans of meat or fish, open them just before eating.
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Keep cooked and uncooked foods separate from each other.
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Before eating or preparing foods, wash hands with hot water and soap or if not available, pack disposable wipes.
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It is best to use bottled or tap water for drinking. Water from lakes or streams can contain micro-organisms and should be purified regardless of how clean it appears. To purify water from lakes or streams: let any suspended particles settle (or strain through paper towels) then bring water to a rolling boil for 3-5 minutes (longer at higher elevations) or use water purification tablets and water filters.
Is there a toll free phone number or website where Canadians can get answers to their food safety questions?
Websites:
Phone Numbers:
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Food Safety Info Line – toll free at 1-800-892-8333
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Food Safety Network (FSNET) 1-866-50-FSNET (1-866-503-7638)
Both are national and bilingual.
Watch for the Eating for Energy segment every Tuesday on BCTV’s Noon News Hour!