By Kylee Brown
WBR Extension Office
If you’re cooking outside, or going someplace for a picnic, it’s important to find out if there is safe water where you’re going so you can wash and clean your food, utensils, and your hands. If there is no safe water where you are going, bring your own. Also consider the transport and storage of foods. Holding food at unsafe temperatures is a major cause of foodborne illness. Food should not be left in the “danger zone” (40-140 degrees) for more than 2 hours, or 1 hour if it is above 90 degrees. When cooking, be mindful that you are not cross-contaminating foods by preventing anything that is raw coming in contact with anything that is ready-to-eat.
This includes using the same utensils or pans for raw and cooked meats. When in doubt, wash, rinse, repeat! For more information on nutrition and health contact Kylee Brown, Area Nutrition Agent with the LSU AgCenter at 225-336-2416 or email@example.com. For more tips and recipes, check out our website LSUAgCenter.com/FoodandHealth