Enjoy Your Summer Cookouts with these Food Safety Tips

‘Tis the season for cookouts, picnics, and barbeques. As temperatures rise, so does the risk of foodborne illnesses. According to the Centers for Disease Control and Prevention, 1 in 6 Americans get sick from eating contaminated food every year. Anyone can contract a foodborne illness and although it is very common, it is also preventable by using safe food handling techniques, keeping foods at proper temperatures, and following the steps below.

• Food transport:

  • Store cold food in cooler with ice

  • Tightly wrap meats to prevent juices from contaminating other food or store is a separate cooler

  • Keep cooler out of direct sunlight if possible

• Keep things clean:

  • Wash hands with soap and water before handling food

  • Thoroughly wash all fruits and vegetables

  • Clean surfaces and utensils before cooking

• Maintain proper temperatures

  • Keep cold dishes cold

  • Keep meats cold until they are ready to be cooked

  • Thaw and marinate food in refrigerator, not at room temperature

  • Keep warm dishes warm until they are served

  • Use food thermometer to ensure that meat has been cooked to safe minimum internal temperature

     

• Bring condiments out when food is served and put away as soon as food is done being served

• Prevent cross-contamination

  • Keep raw meat and vegetables separate

  • Use one set of serving dishes and utensils for cooked/grilled foods and another for uncooked foods

  • Do not put cooked meat on same platter used for the raw meat

  • Throw out sauces and marinades that touched raw meat

The optimal temperature for bacteria to rapidly multiply is between 40°F-140°F. Do not let food sit in this temperature range for more than 2 hours. If you have any questions or suspect a foodborne illness, contact your provider or Public Health at (609) 754-9766.