Outdoor Cooking Safety Tips and Guidelines
Outdoor Cooking Safety and Food Safety measures have to be practiced from the time you take the food out of the fridge or pantry, transporting to your outdoor cooking location, and during your time cooking outdoors.
Packing,transporting and use of coolers
Whenshifting your items from fridge to cooler, do thisdirectly. In other words, do not place foods out on the counter for any amount of time before putting them in the cooler.
Keep foods as cold as possible when transporting them to your outdoor cooking areas. A good outdoor food safety tip isto get items even colder before transporting them, especially to far locations.
Keep the food in the cooler in a shady spot at your outdoor cooking location until ready to use. Use a proper cooler, which keeps food at approximately 35°F or cooler. Do not open cooler too often.
Temperatureand Cooked Foods
Do not mix raw and cooked meats, to avoid contamination.
Keep food items at their appropriate temperature. Hot foods should be placed on the side when grilling, cold foods should be kept cold until you use them.
Washhands frequently and properly. This means for atleast 15 to 20 seconds.
Keepcounters and cooking areas clean.
Learn fire safety tips to reduce risk of being hurt or injured and to prevent bush fires.
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