Tips for keeping summer picnic foods safe

This column appears in the Nevada Appeal Wednesday health pages. It addresses topics related to the health of our community.

Q: What can we do to keep picnic food safe during the warm months?

A: Warm weather is especially conducive to rapid bacteria growth on food. Being extra careful with food temperatures can prevent occurrences of food poisoning, a catch-all term for intestinal/ stomach distress ranging from mild intestinal cramps to full-on E.coli or salmonella illness.

Transporting food in warm weather to picnic sites poses additional challenges. Please adopt the following tips for summer picnic meals:

1. WASH HANDS OFTEN: It may sound like repetitious advice, but it remains extremely important. Clean hands are imperative when handling food, especially raw meat, sea- food or poultry. Wash before, during, and between handling different kinds of food.

Frequent washing also applies to food surfaces like knife blades and cutting boards.

Pack lots of hand and surface wipes when hot running water will not be available. Always wash hands before you eat.

2. KEEP FOODS SEPARATE: The main concern for separating foods is raw meat, seafood and poultry, the juices of which can carry harmful bacteria. Wrap or contain them tightly and keep them away from the produce and other foods. When grilling, always wash the platter the raw meat was on before reusing it.

3. COOK MEAT TO PROPER TEMPERATURES: Quick-read thermometers are readily available and affordable (starting at around $6) where kitchen supplies are sold. Within a few moments they will provide you with the meat's internal temperature. Chicken, pork and hot dogs need 165 degrees; burgers should be 160 degrees; and steaks, chops and seafood, 145 degrees.

4. CHILL PERISHABLE FOOD: Perishable food needs to be kept at 40 degrees or less before serving, and then again within two hours of setting it out for serving (one hour if it's 90 degrees or more outside). Bring enough ice to last all day.

Clean, Separate, Cook and Chill are the main points to remember. The key is to never let sensitive picnic food remain in the Danger Zone - between 40 degrees and 140 degrees - for very long. Be mindful of the total time involved when the food is in the Zone: prepping, serving and eating. You can pack things on real ice or blue ice, but be sure it stays cold.

Ice chests are better transported in the air conditioned car rather than in the hot trunk. Place coolers in the shade at the picnic site. Be sure the lids are tightly closed. Likewise, hot food needs to be kept hot. Insulated containers help.

Once the meal is done, get those leftovers in the cooler immediately. Replace melted ice as needed to maintain 40 degrees in the cooler.

You can learn more about food safety at www.fightbac.org, the website for the Partnership for Food Safety Education.

June 6-12 is Sun Safety Week

Did you know that sunscreen expires? Dr. Lawrence Gibson, dermatologist at the Mayo Clinic, tells us that sunscreen "remains stable and at original strength" for about 3 years. If your sunscreen is older than that, discard it or use it as lotion but not for sun protection.

However if you are using sunscreen properly, which means frequently and liberally, it shouldn't last one season, let alone three.

Dr. Gibson advises using a broad-spectrum sunscreen with a minimum sun protection factor (SPF) of 15. For adequate protection, an entire body needs about one ounce, or a shot glass full, of lotion, applied 30 minutes before exposure and re-applied every 30 minutes, and after swimming or sweating.

It's all about Public Health.

Carson City Health and Human Services

Hours: 9 a.m. to 4 p.m. Monday-Wednesday and Friday, by appointment

CALL: 775-887-2195

Thursday is Immunization Day

HOURS: 8:30-11:30 a.m.; 1-4:30 p.m.

No appointment needed

HOURS: 775-887-2195

• Pam Graber is the public information officer for Carson City Health and Human Services. She can be reached at 775-283-7906 or pgraber@carson.org.