BREWSTER, NY—Everyone knows that food provides energy and nutrition. But food can also cause problems, even fatal consequences, if eaten after improper handling. Foodborne illnesses peak in the warm summer months, according to the USDA’s Food Safety and Inspection Service. This is because outdoor activities increase and more people cook outdoors while picnicking or camping. Without the safety features a kitchen provides, such as easy refrigeration, thermostat-controlled cooking and washing facilities, food handling becomes more of a challenge.

“Clean, separate, cook and chill” is the safe-food-handling mantra of all food safety experts, including the sanitarians at the Putnam County Department of Health. These principles are the basis of all food safety education provided to Putnam’s food establishments, regardless of whether they are established restaurants or the up-and-coming young entrepreneurs and their families at the Youth Business Market at Tilly Foster Farm in June. 

“For the Youth Business Market, we provide education to the participating families ahead of time and have a conversation to discuss food safety issues during which they can ask questions,” said Senior Public Health Sanitarian Mitch Lee. “And a sanitarian is onsite for the event.” The guidelines are similar for residents and restaurants alike and apply both indoors and out. “Cleanliness is a key first step,” said Mr. Lee. “Anyone handling food must wash their hands thoroughly with soap and water for at least 20 seconds—both before and after handling food. This is the preferred and most effective method for preventing illness. If residents are outdoors, or in a location where soap and water are unavailable, hand sanitizer can be used. Be sure to check the label to confirm that it contains at least 60 percent alcohol.” Food service establishments are required to maintain handwashing facilities on-site according to New York State Sanitary Code.

But clean doesn’t just refer to a person’s hands. Utensils, cutting boards and workspaces must be kept clean also. For picnic prep, it’s best to do as much as possible ahead of time at home. Wash all fruits and vegetables thoroughly—even those with skins or rinds that are not eaten. A sanitizing solution approved for food contact surfaces can be brought for outdoor gatherings if necessary. 

Separating food is important to avoid cross-contamination. Raw meats, poultry, and seafoods—foods often cooked on grills—should not come in contact with other foods such as salads or fruits that are eaten without cooking. These two groups should always be sealed and packed separately in a cooler, preferably with a drain. In case of a leak, place things like raw meat on the bottom. The drain ensures that melted ice won’t flood the bottom, allowing the raw foods to contaminate those ready-to-eat items. If cutting is required, then different cutting boards must be used. Two other rules that may be easily overlooked: Don’t place cooked food on a plate that previously held raw meat or seafood without washing it in hot, soapy water first, and don’t reuse marinades from raw foods unless they are boiled.

Cooking and chilling food properly also reduces the chance of foodborne illnesses. Certain foods provide the perfect environment for viruses and bacteria to spread. Basically, these are perishable foods, like meat, poultry, seafood, soft cheeses, dairy, sprouts and sprout seeds, and cooked vegetables. 

“It’s all about time and temperatures controls,” said Mr. Lee. “We use the initials “TCS” foods when we work with restaurants. Even sliced tomatoes and melons are considered ‘TCS’ because once cut, the exposed flesh is at risk for bacteria growth.” 

The goal here is to keep food out of the “Danger Zone,” which is from 40ºF to 140ºF. So, keep cold foods below 40ºF, and hot foods above 140ºF. That means bringing plenty of ice, a cooler and a food stem thermometer to a picnic. One should not rely on how food looks to know if it is cooked sufficiently. When reheating, it should be done thoroughly and up to an internal temperature of 165ºF, or until hot and steaming.

One of the most common causes of foodborne illness is improper cooling of cooked food. So, when one is finished eating, all leftovers should be refrigerated promptly. The rules advise never to leave food out of refrigeration for more than 2 hours. But if the temperature is above 90ºF, food should be refrigerated within one hour. 

Food poisoning symptoms vary widely from mild to more severe, life-threatening symptoms. Nausea, vomiting, diarrhea, stomach pain and cramps, and fever are the most common results, usually appearing within hours, but can occur also days or weeks later. Most people get better without treatment or seeing a healthcare provider. However, if these symptoms continue and/or worsen, and dehydration occurs, it is important to call a healthcare provider.

The mission of the Putnam County Department of Health is to improve and protect the health of the Putnam County community. The department, nationally accredited by the Public Health Accreditation Board (PHAB) through 2029, serves a community composed of nearly 100,000 residents. Core services are provided through a lens of equity, and include community health assessment, disease surveillance and control, emergency preparedness, environmental health protection, family health promotion and health education. For more information, please visit the County website at www.putnamcountyny.gov, or visit our social media sites on Facebook, X and Instagram @PutnamHealthNY.

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Resources

Barbecue Food Safety Tips—New York State Department of Health
https://www.health.ny.gov/publications/3199.pdf

Safe Food Handling—U.S. Food & Drug Administration (FDA)
https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling

Manipulación segura de los alimentos— US Food & Drug Administration (FDA) https://www.fda.gov/food/buy-store-serve-safe-food/manipulacion-segura-de-los-alimentos-lo-que-usted-debe-saber

Food poisoning (Foodborne illness)—Mayo Clinic
https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230

“Danger Zone” (40ºF - 140ºF)—USDA Food Safety and Inspection Service
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f