Now that summer’s finally here I thought I’d give you all a little refresher course on food safety. This will probably be old news to most of you, but maybe not… I was recently asked, “Do you think this sandwich is safe for me to eat?” It was a deli meat sandwich, turkey I believe, that had been unrefrigerated all day. I said, “No!”. This prompted a discussion in which it was implied that eating said sandwich would be the manly decision. Really?? Why the heck is risking food poisoning manly? Unless manly is now synonymous with foolhardy hmm… Anyway, I digress.
It’s important to keep foods at safe temperatures to inhibit microbial growth. That means the aforementioned sandwich should have been stored at 4C, or cooler. And once it was at room temperature it should have been eaten within two hours. After two hours in the “danger zone” you’re at increased risk for food poisoning. The foods that pose the greatest risks are moist, high-protein foods. Things like meat, poultry, fish, tofu, eggs, and cheese.
I could go on and on about food safety. There’s lots more to it than simply keeping cold foods cold and hot foods hot, but those are two of the key tips, especially at this time of year when picnics and BBQs are commonplace.