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It’s officially summertime! Summer activities usually include barbecuing or grilling, cooking and eating outdoors – but in warm weather, it can be challenging when it comes to food safety. As the temperatures start to rise, it’s important to remember that bacteria in food multiply faster.
Here are some easy things from the U.S. Food & Drug Administration that you can do to help keep everyone at your table safe from foodborne illness.
1. Wash hands well and often, with soap and water for at least 20 seconds, especially after using the bathroom and before cooking or eating. If you’re in an outdoor setting without a sink, keep hand sanitizer handy, use moist towelettes or use a water jug, some soap, and paper towels.
2. Keep raw food separate from cooked food. Don’t use a plate that previously held raw meat, poultry, or seafood for anything else unless you first wash the plate in hot, soapy water. Keep utensils and surfaces clean.
3. Marinate food in the refrigerator, not out on the counter. And if you want to use some of the marinade as a sauce on your food after it's been cooked, keep a separate portion in reserve. Don’t reuse marinade that contained raw meat.
4. Cook food thoroughly. To kill any harmful bacteria that may be present, use a food thermometer. Hamburgers should be cooked to 160°F and chicken should be cooked to at least 165°F.
5. Refrigerate and freeze food promptly. Never leave food out for more than one hour when the temperature is above 90°F.
6. Keep hot food hot at or above 140°F. Wrap it well and place it in an insulated container. Make sure to eat it within two hours of buying it.
7. Keep cold food cold. Cold food should be held at or below 40°F. Place foods directly on ice or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.