Summertime is here! As we enjoy the outdoors, it’s important to remember proper food safety protocols, especially during family picnics and other outdoor events. According to the Centers for Disease Control and Prevention, rates of food poisoning increase in summer months because bacteria grow faster in warmer weather. Eating food left in the “Danger Zone” (40 degrees to 140 degrees) can make you and others sick.
Here are four important steps to follow:
Clean: Wash your hands for at least 20 seconds with soap and water before, during and after preparing food and before eating. Rinse fresh fruits and vegetables under running water.
Separate: Keep raw meat separate from other foods. This helps eliminate risk of cross contamination. Use ONE cutting board when preparing meats, and a separate cutting board for other foods that will not be cooked.
Cook: Use a food thermometer to ensure that food has been cooked to the correct internal temperature. Beef, lamb, pork: cook to 145 degrees; Fish: 145 degrees; Ground meats, like beef and pork: 160 degrees; All poultry, including chicken and turkey: 165 degrees; Leftovers and casseroles: 165 degrees
Chill: Refrigerate food promptly; do not let it sit out past 2 hours. If food is exposed to temperatures above 90 degrees, refrigerate within an hour. Never thaw raw meat on the counter, as bacteria can multiply. Keep the temperature of your refrigerator below 40 degrees. Not sure of your refrigerator’s temperature? Keep a thermometer inside to periodically check it.
Looking for healthy new recipes to try? Registered dietitian Dana Mealing, Carroll Hospital’s community nutrition educator, leads the Cooking for Wellness Program at Exploration Commons located at 50 E. Main St. in Westminster. Join the class first Monday of each month to prepare healthy recipes and learn nutrition and health tips along the way. Call 410-871-7000 for more information. To register, visit https://explorationcommons.carr.org
References:
Centers for Disease Control and Prevention – Avoid Food Poisoning During Summer Picnics | Blogs | CDC
Centers for Disease Control and Prevention – Four Steps to Food Safety | CDC
Amanda Coshun is the community health improvement specialist at Carroll Hospital’s Tevis Center for Wellness.
