Food Safety for Summer 2012
As the summer approaches, the weather is getting warmer, and many of you will be planning summer barbecues and picnics with family and friends. Summer outings can be enjoyable, but it is always very important to remember safe food handling practices to reduce your risk of food borne illnesses. The tips below can help.
When you are food shopping
- Read the "use by" date and "sell by" date.
- Select refrigerated and frozen foods right before checking out.
- Place raw meat, poultry, and fish in separate plastic bags before placing them in your shopping cart to prevent the juices from dripping onto other food.
- Take food straight home; do not let it sit in the car. If perishable items will be in your car for greater than one hour, store them in a cooler with ice or an ice pack (frozen juices will also work).
- Do not buy cans of food that are swollen or dented.
- When at home and storing food
- Your refrigerator should always be set at 40ºF or lower.
- Your freezer should always be set at 0ºF or lower.
- Put all packages of raw meat, poultry, and fish on a plate before placing them in the refrigerator to prevent juices from dripping on other food. Store raw meat, poultry, and fish in the coldest part of the refrigerator.
- Store eggs in their original carton.
- Clean your refrigerator regularly. Throw away spoiled food to prevent bacteria from spreading to other food.
- Never leave perishable food out of the refrigerator over two hours.
- When preparing food
- Wash your hands with hot soapy water for 20 seconds before and after preparing your food.
- Wash towels, sponges, and cloths often. Sponges can be sanitized with one tsp. of bleach in one quart of water. Replace sponges every few weeks.
- After cutting meat, fish, or poultry wash your hands, the cutting board, and knife with hot soapy water before using the cutting board for other ingredients.
- Thaw food in the refrigerator or microwave (defrost). Do not leave food on the kitchen counter to defrost.
- Thoroughly wash fruits and vegetables. Scrub them well.
- On picnics and barbecues
- Bring an insulated carrier with a cold pack or ice.
- In the car, keep the carrier in the coolest place in the car; avoid placing food in the trunk.
- While picnicking, if possible, keep the carrier in the shade, and keep the lid on when it is not being used.
- Surround perishable foods in a large bowl of ice.
- Keep food at appropriate temperatures. Avoid the danger zones 40-140º F. This is the temperature when most harmful bacteria can grow.
- Keep cold foods cold – less than 40ºF.
- Keep hot foods hot – above 145º F.
- Cook foods thoroughly. Bring a meat thermometer to be sure food is cooked through.
- Red meat should reach 165º F. When cooked, it should be brown or gray inside.
- Poultry should reach 185º F. When cooked, the juices should run clear.
- Never eat raw or undercooked eggs. Cook eggs until the yolk and white are firm.
- Leftovers
- Store leftovers immediately after eating. Use small shallow containers for quick cooling of leftovers in the refrigerator.
- Discard any perishable food that is left out for over two hours.
"Remember, when in doubt, throw it out".
