 FOOD SAFETY


Safety tips on how to prepare, store and serve your fam-


ily’s picnic and barbecue favorites during the warm-weather season follow.


* Store and carry foods in insulated coolers packed with ice or frozen gel packs. Frozen foods can also double as ice packs.


* Fill your coolers. A full cooler maintains its temperature longer than one that is partially filled.


* Keep coolers out of direct sunlight. Store and serve foods in the shade.


i* To keep the cool air in your coolers, avoid repeatedly open- ng the ones that contain food.


* Foods that must be kept cool include raw meat, poultry, seafood, deli and luncheon meats or sandwiches, summer salads (tuna, chicken, egg, pasta, seafood), cut-up fruits and vegetables and dairy products.


* Use separate cutting boards and utensils for raw meat. Do not reuse these items for cutting vegetables, bread or other


foods.


* Keep perishable items cold until you’re ready to cook them. * Use a food thermometer to ensure that meat and poultry are


38 | MATTERS OF HEALTH


When to See Your Provider Should you or anyone else become ill after eating, seek medi- cal help for any of the following conditions.


* Diarrhea that lasts more than 48 hours (in an adult) and 24 hours (in a child).


l* Dehydration — which is indicated by severe weakness, ightheadedness, dark-colored urine or little-to-no urine.


* A fever. * A dark or bloody stool.


cooked thoroughly.


* Do not allow perishable food to sit outside for more than two hours. When temperatures rise above 90° F, the maximum time should be one hour.


* After cooking meat on the grill, keep it hot by setting it to the side of the grill rack until served.


* Serve cold foods in small portions, and refill from the cooler as needed.


* Thaw frozen meat ahead of time in the refrigerator — never thaw it outdoors.


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