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Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Outdoor Eating: Picnics, Tailgating

Picnic foodsAt any warm weather outing, picnic, tailgate party or sporting event, keep these tips in mind for safe eating:

Wash Hands Often

  • Wash hands before, during and after preparing food.
  • Bring moist towelettes or soap and water. Keep hands and surfaces clean.

Prep Properly

  • Always defrost meats at home in the refrigerator or in the microwave – never at the tailgate or picnic.
  • Marinate meat in the refrigerator and don't reuse the marinade unless it has been boiled.

Separate the Raw from the Ready-to-Eat

  • Tightly seal raw or thawed meat in plastic wrap for transport. This will prevent juices from contaminating other food items. Better yet: Pack meat products in one cooler and additional foods in another.
  • Bring extra plates and cooking utensils – one set for handling raw foods and another for cooked foods. This will help prevent cross-contamination.

Keep Coolers Cool

  • Pack food in a well-insulated cooler with plenty of ice or ice packs to keep temperature below 40 degrees Fahrenheit.
  • On warm days, transport coolers in the back seat of an air-conditioned car instead of the hot trunk.
  • But in cool weather, transport coolers in the trunk rather than in a heated car.
  • Remove from the cooler only the amount of raw meat that will fit on the grill.
  • Don't leave foods unrefrigerated for more than two hours. In hot weather (90 degrees Fahrenheit or warmer) don't leave food out more than one hour.

Cook to Proper Temperatures

  • Cook tailgating favorites like hamburgers and bratwursts to 160 degrees Fahrenheit and chicken breasts to 165 degrees Fahrenheit. A meat thermometer is the only reliable way to ensure foods are safe to eat.
  • Never partially grill meat or poultry to finish cooking later.

Don't forget that carry-out or prepared foods also are susceptible to food poisoning. The same food safety rules apply.

Reviewed December 2012