Food Safety Tips for the Summer

days and cook/eat within that same timeframe. If you need a quicker fix, place it in a Ziploc bag and thaw it in the sink or a bowl with cold water. When preparing your meats, keep them away from raw foods that are not being cooked, and always use separate utensils for raw and fresh/cooked foods to avoid cross-contamination. When marinating, do so in the refrigerator, as bacteria can form when meat reaches room temperature.

When it is time to grill, it is helpful for your grill to be preheated before adding your food, just like an oven. If you are using a charcoal grill, it is recommended to preheat coals for 20 to 30 mins prior to adding food. If you want to avoid a fire truck visiting your event, it is best practice to check your propane tank for leaks and keep the house, children, and pets at least 10 feet away from the grill. Furthermore, do not forget about your vegetables! Large veggies, such as corn on the cob, can be placed directly on the grill, while chopped veggies should be wrapped in aluminum foil before grilling.

Summertime means picnics, pool time, and cooking delicious meals outdoors as it allows us to come together for fun events with family and friends, and it is a healthy way to cook your favorite summer staples. When that temperature climbs, so does the growth of bacteria and the risk of foodborne illness. According to the USDA, bacteria are present throughout the environment in soil, air, water, and in the bodies of people and animals, and these microorganisms grow faster in the warm, humid summer months. When grilling or eating outside, we do not always have access to food safety controls such as refrigeration, washing facilities, and thermometers, so it is essential to learn food safety rules to keep you and your friends and family safe.

Bringing ready-to-eat food is a great way to avoid health risks associated with preparing food outdoors. Examples include deli meat sandwiches, pre-sliced fruits and veggies, trail mix for heart-healthy fats, and dips such as hummus or guacamole. If you bring any raw meat, avoid cross-contamination by packing the raw meat in separate containers away from the ready-to-eat foods and drinks. All cold foods, including raw meats and fruits, veggies, and similar foods, should be kept in a cooler with a freezer pack to allow food to stay below 40 degrees Fahrenheit. Once done eating, the food should be put back into the cooler within 1-2 hours, preferably sooner if the temperature outside is above 90 degrees. Bacteria can begin to grow/multiply if in the temperate danger zone (40-140 degrees Fahrenheit). On the flip side, all hot foods should be cooked to their correct temperature and kept at 160 degrees Fahrenheit or above to prevent bacterial growth. Using a meat thermometer will assure you if your food is ready to eat or not.

If you bring raw meat to cook on the grill, here are some safety tips to remember. Plan ahead of time when thawing meat in the fridge for 1-2

Stay happy and healthy with these food safety tips this summer, and have a great summer!

Safe Cooking Temperatures

Food

Beef, Pork, Veal and Lamb (steaks, chops, roasts)

Ground Meats (beef, pork, veal, lamb)

Ham, Fresh or Smoked (uncooked)

Fully Cooked Ham (to reheat)

All Poultry (whole birds, parts, ground poultry and stuffing)

Minimum Internal Temperature

145°F (62.8°C) and allow to rest for at least 3 minutes

160°F (71.1°C)

145°F (62.8°C) and allow to rest for at least 3 minutes

140°F (60°C) for ham packaged in USDA plants, 165°F (73.9°C) for all other hams

165°F (73.9°C)

Eggs 160°F (71.1°C)

Fish and Shellfish

145°F (62.8°C)

Casseroles 165°F (73.9°C)