food safety

It’s Burger Time!

Hamburgers on a grill

Process of preparing Hamburgers on an Outdoor Grill. BBQ grill with roasted Meat in smoke, selective focus

We have officially entered the season of graduation parties, cookouts, picnics, and grilling.  Mother Nature has not yet received the memo 100%, however she’s slowly joining the party.  One of the things many of these events may have in common is the classic hamburger.  That might explain why May is National Hamburger Month.

 

There are SO many ways to make hamburgers, but they all start with ground beef.  What type of ground beef do you like to use?

 

Selecting ground beef

  • 70-79% lean ground beef (70/30, 73/27, 75/25 lean-to-fat ratio) can be used for burgers, but will lose a fair bit of fat.
  • 80-89% lean ground beef (80/20, 85/15 lean-to-fat ratio) is best used when cooking in a pan. Will lose less fat and be slightly firmer in texture.
  • 93% or higher ground beef (93/7, 96/4 lean to fat ratio) are defined as “lean.” This is a great choice if you are trying to reduce fat.  You may want to add other ingredients to prevent dryness.

 

Preparing safely

  • When shopping, place packages of ground beef in plastic bags to prevent juices from leaking onto other foods. Separate from ready-to-eat foods in the cart. Refrigerate quickly upon returning home.
  • Store ground beef in the refrigerator and use it within 2 days. Freeze if longer storage is needed.  Original packaging is acceptable for short-term freezing.
  • Follow the Steps to Keep Food Safe – including the basics of Clean, Separate, Cook, and Chill – when preparing ground beef.
  • Harmful bacteria present on meat are typically found on the surface. However, when meat is ground, the “surface” is now mixed throughout the entire portion of the ground meat.  This is why ground meat is required to be cooked to a higher temperature than whole muscle cuts.  coli is the biggest concern with ground beef.
  • When it’s time to make your burgers, grab the thermometer. The only way to know your hamburger is cooked safely is to cook it to an internal temperature of at least 160ºF.  Color is NOT a reliable indicator and can be influenced by fat content, aging, and cooking methods.
  • Any leftover burgers should be refrigerated (or placed in cold storage if you are away from home) within 2 hours, or 1 hour if the temperature is above 90ºF. If left at room temperature longer than 2 hours, throw them away.

 

Want to prevent your burgers from shrinking when cooked?  You can’t prevent all shrinkage, but you can reduce it. To retain the most size and moisture, avoid cooking at high temperatures and avoid overcooking.  Burgers with a high lean-to-fat ratio may also shrink more as the fat is cooked out.

 

Need some kitchen inspiration? Check out the Cowboy Sliders from Dinner Tonight or these Caprese Smashburger Melts from the National Cattlemen’s Beef Association.  Enjoy your burgers!

 

Written by: Kate Shumaker, Family and Consumer Sciences Educator, Ohio State University Extension, Holmes County

 

Reviewed by: Caitlin Mathews-Smith, Family and Consumer Sciences Educator, Ohio State University Extension.

 

Food Safety While Gift Giving for the Holiday Season

Stacked holiday gifts.

As the holiday season approaches, it’s a great time to share gifts with your loved ones. If you’re considering giving the gift of food, there are many options, including subscription boxes, home-delivered groceries, and homemade treats. However, when sending food gifts, it’s important to prioritize food safety to keep your loved ones safe.

The most crucial step when giving food as a gift is to communicate with the recipient.

  • Ask about any food allergies or aversions they may have.
  • Find out if they will be home when the food is delivered so they can refrigerate it promptly. Perishable items or cooked meals can cause food poisoning if left out for more than 2 hours. Bacteria that lead to food borne illnesses multiply rapidly when food is in the “danger zone,” which is between 40°F (4°C) and 140°F (60°C).
  • Let them know how the food should arrive. Perishable items should arrive frozen, partially frozen with visible ice crystals, or at least at refrigerator temperature (40°F (4°C) or below when measured with a food thermometer). If the food arrives above 40°F (4°C), it should be discarded.
  • Ensure they understand how to store the food. All perishable items should be placed in the refrigerator or freezer as soon as possible.
  • Consider providing safety tips for preparing and cooking the food, as well as advice on storing leftovers.

When gifting homemade canned goods, it’s essential to follow proper guidelines. Adhere to Cottage Food laws when gifting home-canned items. A Cottage Food Operation refers to a person producing non-hazardous food items in their home, such as baked goods, jams, jellies, and fruit butter. Home-canned foods are items that someone has canned for their family’s consumption. It is not advisable to share foods that do not appear on the Cottage Food list. Home-canned foods can carry risks, such as botulism, a severe illness caused by a toxin produced in improperly canned items.

There are many non-perishable food items that are a great option for gifts. Below are some low-risk food gift ideas and recipes you may want to try.

Gift from the Kitchen Recipes

As the holiday season approaches, gifting food can be a delightful option, but it’s important to prioritize food safety. Make sure to follow the tips above to keep your family and friends safe this holiday season.

Author: Megan Taylor, Extension Educator, Family and Consumer Sciences/4-H Youth Development, Union County

Reviewer: Jennifer Little, Extension Educator, Family and Consumer Sciences, Hancock County 

How Food Safe Are You?

Have you ever been at an event or facility and thought, “I wonder what else they’ve touched?” or “I wonder how fresh that is?”  When was the last time you (or someone in your family) had an unexplainable illness or general gastrointestinal distress? You are not alone.

The Centers for Disease Control and Prevention estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.  These numbers are from 2011, the best data we have right now. I wonder what true 2024 numbers would look like.

 

September is National Food Safety Month, so let’s dig into it and explore what we can do stay safe. The Partnership for Food Safety Education has identified these CORE FOUR food safety practices.

A person washing produce at a sink under running water.

Clean: Keep everything clean. Hands, surfaces, equipment, etc.

  • Wash your hands with warm water and soap before and after handling and food and after touching pets, changing diapers, using the bathroom, or touching ANYTHING that could contaminate your hands.
  • Wash all kitchen equipment with hot soapy water after each use and before using with another food.
  • Wash all fresh fruits and vegetables under cool running water. Rub/scrub firm skinned produce.
  • Wash/change kitchen towel and wash cloths frequently.

Separate: Don’t cross-contaminate

  • Prevent the spread of illness-causing bacteria by separating raw meat, seafood, poultry, and eggs from produce and other foods in your shopping cart and shopping bags.
  • Continue this separation at home by storing in different parts of the refrigerator and using different cutting boards for each item.
  • Any container/dish that held raw meat must be properly washed and rinsed before it can safety be used for cooked food.

Cook: Always check for a safe internal temperature.

  • The safe minimum internal temperature for each food is high enough to destroy harmful bacteria most associated

    Taking the internal temperature of a turkey using a food thermometer.

    with that food item. An accurate food thermometer is a valuable kitchen tool! Color is not a reliable indicator of doneness.

  • Minimum internal Temperatures:
    • Roasts and steaks – 145 °F
    • All poultry – 165 °F
    • Ground meat (except poultry) – at least 160 °F
    • Fish – 145 °F
    • Cook eggs and dishes containing eggs – 160 °F
    • Reheating anything – 165 °F. Sauces, soups, and gravy can be heated to a boil.
  • When cooking or reheating in a microwave, always cover, stir, and rotate food for even heating.

Chill: Refrigerate quickly.

  • Put perishables away as soon as you get home from the grocery store.
  • Limit the time any perishable food spends at room temperature to not more than two hours (one hour if the temperature is above 90 °F). Any food that has been out longer than this should be discarded.
  • Divide substantial amounts of food into smaller containers for faster cooling.

None of these things are difficult to do. However, when we get busy or distracted, these things can also be some of the first we forget. We really should be celebrating (supporting) food safety every day.

Written by: Kate Shumaker, Family and Consumer Sciences Educator, Ohio State University Extension, Holmes County

Reviewed by: Laura Halladay, Family and Consumer Sciences Program Specialist, Ohio State University Extension

Centers for Disease Control and Prevention. (2018, November 5). Estimates of foodborne illness in the United States. Centers for Disease Control and Prevention. https://www.cdc.gov/foodborneburden/index.html

Partnership for Food Safety Education. (n.d.). National Food Safety Education Month. Partnership for Food Safety Education. https://www.fightbac.org/nfsem/

Photos from adobe stock/adobe express

Food Safety for the Holiday Season

Thanksgiving table with roasted turkey, sliced ham and side dishes

With many different holidays approaching, it is important that we do our best to keep our family and friends safe. Having large holiday dinners is fun, exciting, and a great way to spend time with our family and friends, but a case of food poisoning can ruin any celebration. To keep your family and friends safe, follow these tips from Centers for Disease Control and Prevention to help prevent food borne illness during the holidays:

  • Keep foods separated
  • Cook food thoroughly
  • Keep food out of the “danger zone”
  • Use pasteurized eggs for dishes containing raw eggs
  • Do no eat raw bough or batter
  • Thaw your turkey safely
  • Wash your hands

At your family gatherings, there are some individuals who are at high-risk for food poisoning or foodborne illness. The group of individuals who are more likely to get sick and have a more serious illness because they have an inability to fight germs are:

  • Adults aged 65 and older
  • Children younger than age 5
  • People with weakened immune systems
  • People who are pregnant

People who are listed in the above group should avoid eating undercooked or raw beef, chicken, pork, turkey, eggs, and seafood, raw or lightly cooked sprouts, and raw milk and cheeses.

When serving foods at your holiday parties or get togethers, follow the two-hour rule. When you have food sitting out, the rule is for any perishable food items (meat, poultry, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) to be thrown away if they have been left out for two hours or more.

Proper storage of leftovers is an important factor in food safety. The CDC lists the proper way to store and reheat leftovers.

Storage and Reheating Leftovers:

  • Divide leftovers into smaller portions or pieces for faster cooling, place in shallow containers, and refrigerate or freeze.
  • Leftover foods should be refrigerated at 40°F or below as soon as possible and within 2 hours of preparation. It’s OK to put hot foods directly into the refrigerator in small portions.
  • Leftovers should be reheated to at least 165°F before serving. This includes leftovers warmed up in the microwave.
  • Learn how long food can be stored safely in the refrigerator and freezer.

Do your part in keeping your family and friends healthy this holiday season by following these simple tips for food safety!

Resources

Centers for Disease Control and Prevention. (2022, November 30). Food Safety for the Holidays. Centers   for Disease Control and Prevention.                 https://www.cdc.gov/foodsafety/communication/holidays.html

U.S.D.A. Food Safety and Inspection Service. Danger Zone” (40 °F – 140 °F).            https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-               basics/danger-zone-40f-140f

U.S.D.A. Food Safety and Inspection Service. Let’s Talk Turkey-A Consumer Guide to Safely Roasting a         Turkey |Food Safety and Inspection Service. (n.d.). https://www.fsis.usda.gov/food-safety/safe-              food-handling-and-preparation/poultry/lets-talk-turkey-roasting

Author: Megan Taylor, Extension Educator, Family and Consumer Sciences/4-H Youth Development, Union County

Reviewer: Jennifer Little, Extension Educator, Family and Consumer Sciences, Hancock County

Best Practices for the Best Parties

People celebrating at the table

This is a busy year of event planning for me! With my wedding this spring, my niece’s first birthday party this summer, and preparing to host holiday meals at my house for the first time this winter, I have been learning a lot about the “dos and don’ts” of successful party planning. Are you preparing to host an event of your own? Here are a few of the best practices I have learned throughout the past year:

Food

Food can be a big part of social get togethers! Whether you are planning to serve a full meal or offer light snacks and refreshments, it is important to always be food safe and follow the Core Four Practices:

  • Clean – Wash your hands, utensils, and kitchen surfaces before and after handling food.
  • Separate – Be careful not to cross-contaminate, especially if you are handing raw meat, seafood, or eggs at your event. Keep ready-to-eat food away from these raw meats.
  • Cook – All hot foods should be cooked to a safe internal temperature. Use a food thermometer to ensure your food is fully cooked.
  • Chill – Keep cold foods cold! Refrigerated foods should be kept at 40 degrees Fahrenheit or below. Frozen foods should be kept at zero degrees Fahrenheit or below.

Location

Events can be held indoors or outdoors (and sometimes even both at once!). It’s important to make sure your venue is free of fall hazards for both older and younger guests.

  • For indoor locations, be sure to keep walkways clear and well-lit. Carpet should be fixed firmly to the floor and throw rugs should be removed, as they are common slipping hazards. If any spills are made in the house, be sure to clean up quickly to avoid this fall risk. Lastly, if you have pets in your home, consider keeping them in a separate room during your event, so that they don’t trip your guests.
  • For outdoor locations, be sure steps are in good condition and that a handrail is nearby to help guests maintain balance. Turn on porch lights or offer flashlights if your event will be during the evening. For winter events, be cautious of ice on walkways and use salt or sand to make them less slippery.

Relationships

Parties and other events are a great way to connect with old friends and to meet new acquaintances as well. When hosting a party, take time to ask people questions about themselves as well as share a little about your life in return. When I talk with someone I don’t know, I’m always amazed at the new things I learn from them. This sharing can help build trust and helps the person know that you care and are actively listening.

I hope these tips help you in planning the best event ever for your loved ones! Be sure to let us know in a comment below if you have any additional advice to share!

Written by:  Jessica Lowe, Family and Consumer Sciences Educator, Pickaway County, Ohio State University Extension, lowe.495@osu.edu

Reviewed by:  Dan Remley, Field Specialist, Food, Nutrition and Wellness, OSU Extension

Resources:

Axner, M. (n.d.). Section 7. building and sustaining relationships. Community Tool Box. https://ctb.ku.edu/en/table-of-contents/leadership/leadership-functions/build-sustain-relationships/main

The core four practices of Food Safety: Fightbac. Partnership for Food Safety Education. (2022, February 15). https://www.fightbac.org/food-safety-basics/the-core-four-practices/

U.S. Department of Health and Human Services. (n.d.). Preventing falls at home: Room by room. National Institute on Aging. https://www.nia.nih.gov/health/preventing-falls-home-room-room

Health Reasons for Grilling

eba6cc1c-d7b6-4cca-8b41-e43713581b66
Photo by Pixabay on Pexels.com

My two brothers, my son and I have a text thread that we share. It’s a connection that we all enjoy. One of the most frequent topics of connection is grilling and smoking food. We send pictures of what we are cooking, recipes, it keeps us close despite distance. Social connection is one reason to grill.

Often the grill is fired up for gatherings, holidays, or special occasions. Social Wellness is our ability to interact with others, which can be improved by shared time and food grilling.

Spending time outdoors in a green space has positive health benefits. Fresh air, sunshine, improved emotional health all result from spending time outdoors. On hot summer days cooking outside doesn’t heat the home up.

The nutritional value of most foods is maintained or even improved by grilling. Vitamins and minerals are leached out into the food if it is cooked at higher temperatures. Little to no fat needs to be added. Fat melts and drips off instead of reabsorbed meat, so it is not consumed like with most other cooking methods. Reduce the frequency of consuming traditional higher fat items like burgers, sausages, and hotdogs to maximize the reduction of saturated fat. Instead grill leaner cuts of meat, fish, skinless chicken, mushrooms, fruits, or vegetables. Less processed foods are consumed if food is grilled.

The flavor is the largest benefit for me. None of the other benefits in themselves might be enough to cook outdoors if it were not for taste. It just tastes better. There is science behind that statement. Smoke produced from grilling adds flavor, like another ingredient. The taste of certain woods is infused in the flavor profile. The Maillard reaction produces flavor and aroma during the cooking process, beginning when the surface temperature reaches 280- and 300-degrees Fahrenheit. Food with amino acids reacts to sugar molecules and breaks down to produce new flavor molecules, producing that nice brown crust, like baked bread.

Foods without protein will experience caramelization, like the Maillard reaction. Meat coated with rubs, marinades or sauces will caramelize, as will fruits like pineapple, bananas or apples when grilled.

Using a thermometer is recommended for cooking. When grilling always cook foods the minimum safe internal temperatures:
Measure with a meat thermometer or probe:
Poultry- 165 degrees F
Ground meat-160 degrees F
Steaks -145 degrees F (medium rare)
Fish- 145 degrees F
Sauces or leftovers 165- degrees F
Refrigerate leftovers promptly. Keep food out of “The Danger Zone” 40-140 degrees F.

Author: Ken Stewart, Ohio State University, Family and Consumer Sciences Educator, Monroe County

Reviewer: Lisa Barlage, Ohio State University, Family and Consumer Sciences Educator, Ross County

Sources:

9 Dimensions of Wellness- American Nurse Today –
htps://wellness.osu.edu/sites/default/files/documents/2021/05/9%20Dimensions%20of%20Wellness%20Digital.pdf#page=19
Top 10 Tips for Healthy Grilling, American Heart Association- htps://www.heart.org/en/healthy-living/healthy-eating/add-color/top-ten-􀆟ps-for-healthy-grilling-and-barbecuing/
New York Health-Health Benefits of Grilling Food-htps://nyhealth.com/news/health-benefits-of-grilling-food/
Science Direct-Miallard Reaction-https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction

Mastering Food Safety on the Grill blog- Kendle, Christine, April 20, 2023-htps://livehealthyosu.com/2023/04/20/mastering-food-safety-on-the-grill/
How’s Your Environmental Wellness? – Stanton, Laura M., May 2, 2022- htps://livehealthyosu.com/2022/05/02/hows-your-environmental-wellness/
Waste Less Food- Lobb, Jenny , May 26, 2023 -htps://livehealthyosu.com/2023/05/26/waste-less-food/

Waste Less Food

a plate of food scraps arranged to spell "love food hate waste"

Did you know that food waste takes up more space in our landfills than anything else? According to the 2018 Wasted Food Report from the Environmental Protection Agency (EPA), food waste accounts for 24% –almost a quarter – of all municipal solid waste sent to landfills. The majority of this food waste comes from consumers and households. As such, the EPA has created a Food Recovery Hierarchy to prioritize strategies to reduce food waste. This hierarchy follows the 3 Rs of solid waste reduction: reduce, reuse, and recycle. Source reduction, or reducing the volume of surplus food generated, is the most preferred strategy, followed by feeding hungry people, feeding animals, using food for industrial purposes (all ways to reuse food), and composting (recycling). Sending food to the landfill or to be incinerated is the least preferred waste reduction strategy.

So, what can you as a consumer do to reduce the amount of surplus food you generate?

  • Shop your fridge first and use the ingredients you have on hand before they spoil.
  • Plan your meals and shop using a list of needed ingredients to avoid buying excess.
  • Learn how to read food labels and don’t misinterpret expiration dates on food that is perfectly good to eat.
  • Store food properly, keeping your refrigerator at or below 40 degrees F and your freezer at or below 0 degrees F. Make sure to chill perishable foods and leftovers properly by refrigerating or freezing them within 2 hours of being out at room temperature, and consume them within days. Store fruits and vegetables separately in moisture-proof bags and wash them just prior to use. Know which fruits and vegetables to store in the refrigerator and which ones to leave out.
  • Use an app like the USDA’s Food Keeper to help keep track of what is in your fridge and when it needs to be used.

To learn more about food waste, test your knowledge with this quiz from the Save More than Food campaign or watch this video featuring Ohio State University Professor Brian Roe. 

Watch the video on YouTube to view the text transcript.

Written by Jenny Lobb, Family and Consumer Sciences Educator, OSU Extension Franklin County.

Reviewed by Laura Stanton, Family and Consumer Sciences Educator, OSU Extension, Warren County.

Sources:

Werling, R. & Nwadike, L. (2020). Working Together to Reduce Food Waste. Kansas State University. https://bookstore.ksre.ksu.edu/pubs/MF3482.pdf

United States Environmental Protection Agency (2022). Sustainable Management of Food. https://www.epa.gov/sustainable-management-food

United States Environmental Protection Agency (2020). 2018 Wasted Food Report. https://www.epa.gov/sites/default/files/2020-11/documents/2018_wasted_food_report.pdf

Mastering Food Safety on the Grill

items on grilltop

The days are getting warmer and after being cooped up for so long, I am excited to get outside and enjoy delicious food on the grill.

Grilling is a healthy cooking option and isn’t just for meats. Grilled veggies are a family favorite and are perfect foil wrapped or in a grilling basket. Regardless of what you put on the grill, it is important to keep it food safe. Here are a few tips to keep in mind:

  1. Food safety starts at the grocery store. Especially on warm days (70 degrees and above), remember to take a cooler with you to keep meats cold on the way home. Keep the cooler in the passenger area of the car as it is air conditioned and will not be as hot as the trunk.
  2. Store meats in the refrigerator or freezer until you are ready to use them. If you plan to grill a frozen product, plan ahead and thaw it in the refrigerator overnight or defrost it in the microwave just prior to grilling. Never thaw frozen meat on the counter.
  3. Be mindful of marinades. If you intend to keep the marinade for later use, be careful not to contaminate your marinade by touching the utensil to the meat and then placing it back into the marinade container. If you plan to use the marinade you have applied to the meat as a dipping sauce or topping, it must be heated to a boil.
  4. Use a thermometer to check that meats are done. Foodsafety.gov provides a list of minimum internal cooking temperatures for a wide variety of foods.
  5. Use a clean plate for cooked items; never use the same plate for raw and cooked products.
  6. Remember to use separate cutting boards for raw meats and items that will not be cooked. For example, prepare your hamburger patties on one cutting board and your sliced tomatoes and onions for on your hamburgers on another cutting board. If you only have one cutting board, make sure to wash, rinse, and sanitize the cutting board after working with meats and before preparing ready to eat items.

For more information about grilling safely, visit the Partnership for Food Safety Education. Enjoy safe and delicious food every time you grill!

Writer: Christine Kendle, Extension Educator, Family & Consumer Sciences, Ohio State University Extension, Tuscarawas County, kendle.4@osu.edu

Reviewer: Shannon Carter, Extension Educator, Family & Consumer Sciences, Ohio State University Extension, Fairfield County, carter.413@osu.edu

References:

Center for Disease Control and Prevention. Four Steps to Food Safety. https://www.cdc.gov/foodsafety/keep-food-safe.html. Accessed April 20, 2023

Partnership for Food Safety Education. Grill Master. https://www.fightbac.org/grill-master/. Accessed April 20, 2023.

US Department of Health and Human Services. Minimum Internal Cooking Chart. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures. Accessed April 20, 2023.

Power is lost, is the cheese lost too?

Let’s examine food safety during a power outage.

Boy oh Boy, has spring packed a punch! Here in Northeastern Ohio we have experienced many power outages already. Some communities have spent only a few minutes in the dark while others find themselves looking for glimmers of light after two or more days.

Picture this, the power is restored, hallelujah! You can finally make that fresh pot of coffee. You reach into the fridge with hopes of topping it off with a hint of cream or milk. Suddenly you wonder, “how long is too long? how room temperature is too room temperature?”

When it comes to food safety we have many kinds of opinions. Some of these opinions are based on who raised us or how we were raised. Either way, sometimes we find ourselves with lots of different advice about what to do with food. So, let’s talk about some important food safety measures to keep in mind when things do go dark and how to know, “how long is too long”.

A person examining fresh produce, bread and milk that has been emptied from a refrigerator

Have a plan.

If you are expecting severe weather it never hurts to be prepared. Today, many refrigerators and freezers have digital internal thermometers. This is so convenient when we have power. The FDA suggests having thermometers on hand to place in your appliance when the possibility of a power outage is present. Refrigerators should be maintained at 40 ° F or less and freezers at 0° F or less.

Keep your appliance closed once the power goes out. If kept closed, refrigerators can stay cold for up to 4 hours.

Keep freezer packs or frozen containers of water in your appliance. This can help maintain cool temperatures. A full freezer will keep temperature for up to 48 hours; half full maintains for about 24 hours.

When the power is restored, determine what to safely keep.

The FDA shares a few bits of advice for us:

  1. If the thermometer placed in the freezer reads a temperature of 40° F or less or the food contains ice crystals, then you can safely refreeze the items.
  2. If there was no thermometer, check packages visually to try to determine if they are safe for consumption or if you can refreeze them. Use your senses to observe the odor and appearance of the product. Does the food smell foul or sour? Does it appear slimy, bubbly, or off color? Smell and appearance are not always good indicators of food spoilage, so remember what the Centers for Disease Control and Prevention says, “when in doubt, throw it out”.
  3. If the power has been out for 4 hours or less, as long as the refrigerator has stayed shut, food should be safe. Toss any perishable food items that have not been properly stored while the power was out. Perishable food includes meat, poultry, eggs, seafood, milk, or leftovers.
  4. Foods that have been above 40° F for 4 hours or more need to be thrown out. Perishable foods with temperatures that are 45°F or below (measured with a food thermometer) should be safe, but should be cooked and consumed as soon as possible.

After a power outage never taste food to test for safety. Perishable food items that have not been kept at adequate temperatures may cause food borne illnesses.

Click the link below to learn more about what to toss and what to keep:

https://www.foodsafety.gov/food-safety-charts/food-safety-during-power-outage

Author: Holly Bandy, Family and Consumer Sciences Educator, OSU Extension Stark County

Reviewer: Jenny Lobb, Family and Consumer Sciences Educator, OSU Extension Franklin County

Sources:

U.S. Food and Drug Administration (2023). Food and Water Safety During Power Outages and Floods. https://www.fda.gov/food/buy-store-serve-safe-food/food-and-water-safety-during-power-outages-and-floods

FoodSafety.gov (2021). Refrigerated Food and Power Outages: When to Save It and When to Throw It Out. https://www.foodsafety.gov/food-safety-charts/food-safety-during-power-outage

Centers for Disease Control and Prevention (2022). Keep Food Safe After a Disaster or Emergency. https://www.cdc.gov/foodsafety/keep-food-safe-after-emergency.html

A Camping We Will Go

June is National Camping Month and has been observed since the 1970s.  Growing up my family went tent camping as a part of our family vacations. Once in a while we’d be with my grandparents and were able to stay in their fifth-wheeler camper; a luxury compared to a tent. Regardless of how you camp, you must consider food safety as you plan, prepare, and pack your meals.

A campsite with tents, camping chairs and a campfire
Our Campsite in 2021

Every year over the July 4th weekend, a group of friends and family go camping in the woods on a friend’s property. On these trips we don’t have electricity so there is an extra level of caution needed to ensure we keep our food at the proper temperature. Depending on your style of camping you may have a water source, electricity or both. Our annual camping weekend is quickly approaching, and I am getting ready to set our menu. As I make my plan I wanted to share a few menu planning and food safety tips with you.

Preparation

One year on our annual trip, no one remembered to pack a spatula or tongs; making cooking over a fire even more adventurous and creative. Your packing plan needs to include everything you will need to prepare, make, serve, and eat each meal.

  • Make a menu, choosing basic recipes with limited steps and a low number of pots and pans.
  • Utilize recipes with overlapping ingredients and bring only the required amounts.
  • Plan meal portions to reduce meal preparation, leftovers, and waste.
  • Consider preparing parts of the meal before leaving for camp.
  • Incorporate shelf stable foods into meals and snacks.

Cleaning and sanitizing

Potable water is water that is safe to drink and is also the water you should utilize to clean your hands and dishes. Be sure to include biodegradable soap on your packing list. Include enough water for each person to drink, prepare meals, and wash hands and dishes. Alternatively, you can boil clear water from a stream or clear lake for one minute to wash dishes. Consider bringing hand sanitizer or disposable sanitizing wipes both for hands and surfaces. Be sure to clean up your campsite after each meal to deter unwanted animal visitors.

Keeping cold food cold and hot food hot

Cold food, prepared food, and leftovers all must be kept under 41°F. We utilize ice with our coolers, and place a thermometer in each cooler so I can quickly check the temperature.

  • Use a separate cooler or place raw meat (double wrapped) at the bottom of the cooler to keep it away from all other food. You can also cook the meat prior to leaving for camp to reduce chances of cross contamination.
  • Consider a separate cooler for meal food and ingredients versus drinks and snacks. The kids are always in and out of the drink cooler a million times which causes the ice to melt faster; making it harder for the cooler to maintain temperature.
  • Pack a food thermometer to ensure you are cooking food to the proper internal temperature.
    • Ground meat should be cooked to 160° F
    • Raw beef, pork, lamb, and veal steaks or chops to 145° F
    • Raw poultry to 165° F
    • Hot dogs, precooked meat, and leftovers to 165° F
a camp stove

Cooling and Storing Food: The two-hour rule

Food should only be left out for 2 hours, then cooled rapidly. If the temperature is over 90° F, then you should discard food after 1 hour. The temperature danger zone is the range of temperatures between 40° F – 140° F where bacteria multiply rapidly. Remember if you put a hot food item in the cooler to cool, you are heating the temperature of the cooler and melting ice more quickly. When in doubt, throw it out. Leftover food can be burned instead of thrown out.

Additional details to consider

  • How will you transport and store your cooking equipment?
  • Where will you store nonperishable food and cooking utensils?
  • Your plan should include how you will “Leave No Trace” (i.e., no lasting impact or effect on the environment and eco-system.)

Regardless of your camping or glamping style, make sure to make a plan for camp and food safety before you head out!

Written by: Laura Halladay, Family and Consumer Sciences Educator, Ohio State University Extension Greene County.
Reviewed by: Jenny Lobb, Family and Consumer Sciences Educator, Ohio State University Extension Franklin County.

Sources:

Centers for Disease Control and Prevention. (2021, March 1). Water treatment options when hiking, camping or traveling. Centers for Disease Control and Prevention. Retrieved June 16, 2022, from https://www.cdc.gov/healthywater/drinking/travel/

Garden-Robinson, J., & Totland, T. (2021, June). Keep Food Safe when Camping and Hiking. North Dakota State University- Publications. Retrieved June 16, 2022, from https://www.ag.ndsu.edu/publications/food-nutrition/keep-food-safe-when-camping-and-hiking

Klemm, S. (2021, November 17). Hiking and camping with Food Safety in Mind. EatRight. Retrieved June 16, 2022, from https://www.eatright.org/homefoodsafety/safety-tips/outdoor-dining/hiking-and-camping-with-food-safety-in-mind

U.S. Department of the Interior. (n.d.). Leave No Trace Seven Principles. National Parks Service. Retrieved June 16, 2022, from https://www.nps.gov/articles/leave-no-trace-seven-principles.htm