Don’t Let Unsafe Food Spoil Your Labor Day Cookout

25 Aug 2010

Oak Brook, Ill. – As the unofficial end of summer quickly approaches with Labor Day weekend, many Americans are planning one last hurrah by gathering with family and friends for cookouts and picnics. Essential ingredients for a successful party include sunny weather, good company and delicious – and safe – food. Food safety and quality testing company Intertek offers the following tips for packing the perfect cooler and advice for safe grilling to keep your party food at optimum temperatures during your outdoor celebration.

When packing for a cookout or picnic, it’s best to bring one cooler for beverages and a separate cooler for food. Because beverage coolers are opened more frequently, cold air can escape, causing the internal temperature to rise. Be sure to pack your food cooler with ice packs along with loose ice so it will remain below 40 F, reducing the risk for harmful bacteria to grow.

When grilling food, it is important to use a meat thermometer to ensure proper temperatures. To verify safe internal temperatures, beef and poultry should be grilled to 170 F, while hamburgers are best at 160 F. Additionally, to avoid cross contamination, do not use the same utensils for raw and cooked food. 

If you have leftovers, immediately put perishable food away in a cooler containing ice or ice packs. Discard any leftovers that have been outside for more than two hours; however if the temperature exceeds 90 F, discard food left out only after one hour. When in doubt, throw it out.

Contact: 

Amy Paille, Public Relations Coordinator
+1.630.481.3163
amy.paille@intertek.com