Prevent Foodborne Illness with Summer Food Safety Tips
This time of year is often marked by celebratory milestones and outdoor festivities, such as graduations, family cookouts, holiday celebrations, and more. However, amidst the excitement of firing up the grill and hosting guests, it is crucial to prioritize food safety to avoid foodborne illness.
From ensuring proper cooking temperatures to maintaining cleanliness, here’s a guide to help you savor every moment of your cookout while keeping everyone safe. Foodborne illness is not invited to the party!
The Importance of Clean Surfaces
Before you start preparing any food take a moment to ensure that your cooking surfaces and hands are clean. Thoroughly clean all cutting boards, countertops, and utensils with hot, soapy water. Cross-contamination occurs when harmful bacteria from raw meats come in contact with surfaces or ready-to-eat foods, leading to potential illnesses. To minimize this risk, use separate cutting boards and utensils for raw and cooked foods.
Undercooked Meat: A Risky Business
Cooking meat thoroughly is vital to eliminate harmful bacteria that may cause foodborne illnesses. Poultry, pork, and turkey require extra attention due to their susceptibility to bacterial contamination. Invest in a reliable food thermometer to accurately measure the internal temperature of these meats. Poultry should be cooked to an internal temperature of 165°F (74°C) and beef should be cooked to an internal temperature of 145°F (62°C) to ensure that any harmful bacteria present are destroyed.
Don’t Leave Food Out
One common mistake during summer festivities and outdoor cookouts is leaving food out for an extended period of time, which can increase the risk of foodborne illnesses. Refrigerate perishable items promptly or use ice-filled coolers to maintain safe temperatures. Bacteria thrive in the “temperature danger zone” between 40°F (4°C) and 140°F (60°C). Perishable foods should be refrigerated within 2 hours – however, if it’s a hot day, refrigerate within 1 hour.
Marinate with Caution
Marinades are a great way to infuse flavor into meats, but it’s essential to handle them safely. If you plan to use a marinade as a sauce or glaze later, set aside a separate portion before adding raw meat. Using marinade that has come into contact with raw meat can lead to cross-contamination and potential illness. If you are using the marinade as a sauce, ensure that it reaches a boiling point to eliminate any harmful bacteria before serving.
Be Mindful of Food Allergies
Communication is the key to avoiding allergic reactions at social gatherings. Ask your guests ahead of time if they have any food allergies. Whether you’re planning on cooking the entire meal or hosting a potluck, it’s important to make sure that all potential allergens, such as food containing peanuts, are clearly labeled.
By maintaining clean surfaces, cooking meats to proper temperatures, and practicing safe food habits, you can savor the flavors of summer while minimizing the risk of foodborne illnesses. If you want to be prepared just in case, review our Food Poisoning 101 article here.
If you have questions or concerns about seasonal food safety, call the Poison Help line at 1-800-222-1222 to speak with a live poison control expert. A little caution goes a long way in creating a memorable and safe environment for everyone involved.