Chef tip of the month

July

Chef Wayne Says: Keeping picnic food safe

It’s a warm sunny summer day and you’re invited to an outdoor picnic. You arrive and the buffet is beautiful and the food looks delicious. Potato salad, pasta salad, fresh fruit, chicken, burgers and sausages-you can’t wait to dig in. Now ask your self two questions. How long has the food been out and how is it being kept cold and hot?
Food safety is a concern all year round, but even more so in the summer. If you follow a few simple steps and procedures you will have a worry free picnic.

Step 1: Buy a simple pocket test thermometer. Use it to take temperatures and keep food out of the danger zone. 41 degrees to 140 degrees

Step 2: Keep cold foods at 41 degrees or colder. Put on ice and put out in smaller amounts.

Step 3: Keep hot foods at 140 degrees or hotter. Consider using an electric roaster (Nesco) or crock pot.

Step 4: Avoid cross contamination. Use separate cutting boards and sanitize area and tools between meats, vegetables and fruits.

Step 5: Wash your hands, wash your hands, and wash your hands.

Chef tips:

• Prep salads and cold ahead of time so it can be well chilled before serving.
• When grilling meats don’t rush it. Take a few extra minutes to be sure they are properly cooked.
• Follow the restaurant saying: When in doubt throw it out.

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