As the Fourth of July approaches, more than 74 million Americans are preparing for traditional outdoor celebrations such as barbecues and picnics. The National Restaurant Association has released a set of guidelines to help prevent foodborne illnesses during these festivities.
Patrick Guzzle, Vice President of Food Science for the National Restaurant Association, emphasized the importance of food safety during summer cookouts. "While summer cookouts are a cherished tradition, it's important to remember that warm temperatures, outdoor settings, and certain food prep shortcuts can create perfect conditions for foodborne illness,” he stated. “The good news is that with a little extra planning and a few simple steps, families can confidently enjoy their holiday meals."
The Association recommends several key practices:
1. Keep coolers cold and organized by storing raw meats separately from ready-to-eat foods to avoid contamination.
2. Prevent cross-contamination by using separate cutting boards and utensils for raw meats and other foods.
3. Be mindful of time; do not leave dishes out in the heat for extended periods.
4. Cook meats thoroughly using visual cues if a thermometer is unavailable.
5. Plan ahead to ensure an adequate supply of ice to maintain safe food temperatures.
6. Practice proper hand hygiene with soap and water or makeshift stations outdoors.
ServSafe, administered by the National Restaurant Association, provides standardized training on food safety protocols including handling, hygiene, sanitation, and allergen awareness.
"Food safety is core to our industry’s DNA," Guzzle added. "Just as restaurants across the country follow strict protocols to keep their guests safe, these same principles can be easily applied to backyard barbecues and picnics."