Knowledge of food safety can improve summer outings Published June 22, 2009 By Year of Leadership Commentary R. Tessa Downes 21st Aerospace Medicine Squadron PETERSON AIR FORCE BASE, Colo. -- As the Fourth of July festivities approach, along comes the smell of meat on the grill, homemade apple pie and many more delicious aromas that go along with barbecues and picnics. More and more people will take advantage of the weather by enjoying outdoor activities. As much fun as it may be to enjoy your food outside, there are some precautions you will want to take to keep your food bacteria free. Always wash your hands before and after handling food, after handling raw meats and before handling ready to eat food such as vegetables and fruits. Wash your hands for 30 seconds or approximately for as long as it takes for you to sing your "ABC's." Soap and water work best, but if you know you are going to be in an area with no running water, take along hand sanitizer or wipes. To avoid cross contamination, keep raw meat separate from ready to eat foods. Use sanitizing wipes to clean food contact surfaces. Keep a thermometer on hand to take the temperature of meat and ready to eat items to ensure your food reaches and stays at a safe internal temperature. Ready to eat items you should keep an eye on include potato salad, egg salad, deviled eggs and pasta salad, among others. Required Temperatures Fish 145 degrees Steak and roasts 145 degrees (medium rare) or 160ºF (medium) Pork 160 degrees Hamburgers 160 degrees Poultry (chicken breasts) 165 degrees Discard food if it has been left out at room temperature for two hours. When temperatures are above 90 degrees discard food after one hour. Pack plenty of ice in a well-insulated cooler to keep food below 40 degrees. While you are preparing food, leave items not needed in the cooler so they stay below 40 degrees and leave all items in the cooler until you are ready to prepare for cooking or until you are ready to eat. If you practice these food handling tips, you can enjoy your summer outings. Your food will be delicious (depending on the cook, of course) and bacteria free. For information, go to www.cdc.gov or www.fsis.usda.gov.