When Potato Salad Goes Bad

This classic Far Side comic by Gary Larsen is a good reminder of the evil lurking around the corner. Now that the weather is getting warmer. we have to beware of the FOOD DANGER ZONE. Yes, the infamous FDZ is just one part of food safety that we should all be concerned with. As a Personal Chef, I am well aware of the dangers of food borne illnesses and ways to prevent them. Now that summer is around the corner, and outside cooking will take place, it is a good time to discuss food safety. Although this is not a complete lecture on food safety there are a few easy things we all can do to make barbecues and picnics safe and fun.

Perhaps the most important way to reduce occurrences is frequent hand washing. This is sometimes difficult to do at outside barbecues but it is a must if you touch uncooked meat or poultry. You may also want to keep some disposal gloves in your BBQ kit to use if and when you do need to handle uncooked foods. Along these same lines be sure to use clean plates when taking the food off the grill.

Another way to prevent what is called "cross contamination" is to be sure to use separate cutting boards when cutting meats and veggies (color coded ones are a good way to keep track). I like to prep my meat first and then move the cutting board to sink or dishwasher before moving on to other foods. Be sure to sanitize the counter top as well and use disposable paper towels. Lastly, DO NOT use marinade as a serving sauce. If you would like to save some, reserve a bit before marinating and use that.

The next important factor to consider is the FDZ.

The danger zone is approximately between 40 deg - 140 deg F (5 deg - 60 deg C.) This is where bacteria spreads the most rapidly and even cooked foods can become unsafe after 4 hours in that range. The simple rule to follow at all times is to keep hot foods hot and cold foods cold. You also must be aware of the time your food is in the car; especially on a hot summer day, you do not want to drive around doing errands with bags of groceries sitting in the car. If you must leave them in the car, take along a cooler to put the perishables into. Along these same lines, be sure to cook meat to the proper internal temperature. For instance, do not rely on cutting into to chicken to check doneness. Use a thermometer to check thickest part and be sure it is over 165 deg F. Beef and pork have less stringent temperature requirements please visit http://www.foodsafety.gov/ for complete information.

The final point to consider is also the present health condition of your guests. Pregnant women, those with immune deficiencies and the elderly are more prone to food borne illnesses so take extra care when cooking for them.

So remember:

• Wash your hands and use gloves
• Avoid cross contamination
• Keep hot food hot and cold food cold
• Cook food to proper temperature

If you follow these simple rules you will be well onto your way to food safety.

Chef Rob has completed the ServSafe Food Protection Management Program and is a registered instructor.