Food Safety for the Summer
We like to remind you every year to be particularly cautious of preparing, cooking, and storing meals during the hot summer months. Food-borne illness is one of the most common ways that people get sick during the summer months with outdoor cooking and preparation. Here are the basics:
Prepare Your Food Safely
- Wash your hands.
- Don’t prepare foods more than a day ahead of time, unless you plan to freeze it.
- Mayonnaise-based foods and cut melons must be kept COLD!
Pack Your Food Safely
- Keep hot food hot and cold food cold.
- Wash your hands before handling foods. Pack hand soap or moist towelettes to wash your hands.
- Pack extra utensils and dishware to avoid contamination from utensils that have been used, or use disposable dishware and utensils.
Cook Food Thoroughly
- Wash your hands before cooking.
- Poultry juices should run clear, hamburger not be pink in the center.
Serve Food at the Proper Temperature
- Cold food cold, and hot food hot!
Handle Leftovers Properly
- Keep foods covered.
- Don’t let food sit out for more than one hour—throw it out if it has not been kept at the proper temperature.
Be safe this summer! Prepare ahead and avoid getting ill!