MONTREAL – To avoid food poisoning, the Quebec government has issued several recommendations and basic tips for eating out-of-doors during a heat wave.
Picnic
Transfer food from fridge to cooler just before leaving home
Place ice packs or ice close to the food so the temperature is maintained between 0º C and 4º C until mealtime
Perishable foods, such as meat, poultry, dairy products, cut fruit and vegetables, should be placed close to ice packs or ice
Only open coolers when necessary
Discard the food if the ice has completely melted and the food is no longer cool to the touch
Barbecue
Marinate food in the refrigerator rather than at room temperature
Discard the marinade used for raw meat
To safely cook hamburgers, prepare large, thin patties and ensure that the temperature at the centre reaches 70º C for beef and 74º C for ground poultry
Put cooked food on a clean plate to avoid cross contamination
What to do with uneaten food?
All perishable foods that have not been kept refrigerated between 0º C and 4º C or have been kept warm over 60º C after cooking should be discarded.
For more information on food safety, check out the Thermoguide or the Consumer Guide.
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