MARC JACOBS
Hutch Post
HUTCHINSON, Kan. — With summer barbecue and picnic season kicking off this weekend across Kansas, food safety experts are reminding residents to take extra precautions when handling food outdoors — especially as temperatures climb into the 90s.
K-State Research and Extension Agent Jason Probst said the most important rule for outdoor gatherings is simple: keep cold foods cold and hot foods hot.
“The unsafe zone is between 40 and 140 degrees,” Probst explained. “Anything between that is prime ground for bacteria growth, and if it’s out in that temperature range for more than an hour creates a lot of potential for trouble.”
Foods such as potato salad, pasta salad and other egg- or mayonnaise-based dishes can quickly become unsafe in extreme heat if left sitting out too long. Probst recommends serving food promptly and refrigerating leftovers immediately after the meal.
For large gatherings and picnics, Probst also suggested simplifying food preparation responsibilities. Rather than asking guests to transport prepared dishes — which may warm up during travel — hosts may want guests to bring items such as drinks, frozen desserts, plates or utensils instead.
Food safety concerns also extend to meat preparation before grilling. While many grillers prefer to let steaks or other meats sit out briefly before cooking to improve seasoning absorption and cooking consistency, officials cautioned against leaving raw meat unrefrigerated for extended periods.
“If you want to let it sit out a little bit and get room temperature and let it absorb some of your seasoning, that’s fine,” Probst said. “Just be mindful of your time.”
Extension officials emphasized the importance of using a meat thermometer to ensure foods reach safe internal temperatures. Ground meats, including hamburger and sausage, should be cooked to 160 degrees Fahrenheit, while poultry should reach 165 degrees.
Thermometers should be inserted into the thickest part of the meat, away from bones or excess fat, which can produce inaccurate readings.
Hand washing and avoiding cross contamination are also critical during outdoor cooking. Probst warned against placing cooked meat back onto plates or trays that previously held raw meat.
“Once you’ve cooked the meat, you need to put it on a dish that’s been cleaned and doesn’t have any raw meat juice on it,” said Probst.
Despite the cautions, extension officials encouraged Kansans to enjoy the summer grilling season responsibly.
“Barbecuing and cooking out and picnics are all about people,” said Probst. “Be safe but make sure that you’re taking some time to have fun as well.”
The K-State Research and Extension office is located at 10 West Second in South Hutchinson. You can reach them by (620) 662-2371.