Summer with safe food
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EmailSummer is coming, so make sure you know the four basic food safety practices to keep food safe during warm weather.
With outdoor food events like parties, picnics, BBQs and sporting events, now is a great time to think about your summer food safety practices. Warmer temperatures create the perfect environment for bacteria to rapidly multiply if perishable food is not properly handled. This bacterial growth can lead to a foodborne illness. As you plan summer festivities, double-check your practices to keep foodborne illness from ruining your summer events.
Michigan State University Extension recommends using four steps to keep food safe: clean, separate, cook and chill. Each step has important tips to keep in mind for safe and fun summer food events.
- Clean: Make sure that all surfaces are clean and hands are washed for at least 20 seconds with warm, soapy water before handling food and after handling raw meats, fish, or poultry.
- Separate: Prevent cross-contamination by keeping raw meats separate from fruits and vegetables, and other ready-to-eat foods. Make sure to keep food separated in the refrigerator, cooler and on cutting boards. Remember to replace the plate that held raw meat with a clean plate for the cooked, ready-to-eat foods that come off the grill.
- Cook: When cooking and grilling, use a food thermometer to ensure food is cooked to the proper temperature to kill bacteria. The recommended minimum internal cooking temperatures to follow are listed below:
- Ground meat (beef, pork, veal and lamb): 160 degrees Fahrenheit
- Pork, beef, veal, lamb: 145 degrees
- Poultry (chicken, turkey, duck), whole or ground: 165 degrees
- Raw ham, plus three minutes stand time: 145 degrees
- Pre-cooked ham (to reheat): 140 degrees
- Seafood: 145 degrees
- Leftovers and casseroles: 165 degrees
- Chill: Summer’s warm temperatures make it difficult to keep cold foods cold. Take action to ensure that food is refrigerated quickly below 40 degrees. Use coolers or ice chests filled with ice when traveling or taking food away from home for food events. Don’t use ice that keeps food cold in any beverages. Keep the coolers closed as much as possible and out of direct sunlight. Pack beverages in a separate cooler from the food since the beverage cooler is usually opened more frequently.
Following these simple steps will help you enjoy a summer filled with safe, delicious food at events and outings with family and friends.
