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Summer Food Safety

posted Jul 7, 2017, 6:07 AM by Sunamita Da Silva

You’ve heard this one before: everyone at Jane Doe’s barbecue party ended up getting food poisoning. That is certainly not the best way to impress your guests! And while we all laugh about it a few days later, food poising can be more serious than just a few too many trips to the bathroom – especially for children and the elderly. So, with that in mind, here are some safe summer cooking tips:

For outdoor events

Keep foods cold by using a cooler. A full cooler will maintain its cold temperature longer than a partially filled one. Foods that need to be kept cold include raw meat, poultry, and seafood; deli and luncheon meats or sandwiches; summer salads (tuna, chicken, egg, pasta, or seafood); cut up fruit and vegetables; and perishable dairy products.

Perishable food should not sit out for more than two hours. Serve cold food in small portions, and keep the rest in the cooler. 

For grilling

Use separate cutting boards and utensils for raw meat and ready-to-eat items like vegetables or bread and use a food thermometer to make sure meat and poultry are cooked thoroughly to their safe minimum internal temperatures.  Keep hot food hot by setting it to the side of the grill rack, not directly over the coals where they could overcook.

 

For more details on safe summer cooking, click here.

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