As the 4th of July kicks off summer picnics and gatherings this week the Partnership for Food Safety Education shares the following tips to keep you and your family safe from foodborne illness.
1. Always wash your hands before and after handling food.
2. Perishable foods should not be kept out of refrigeration more than 2 hours (no more than 1 hour if the temperature is greater than 90 degrees)
3. Use a food thermometer to be sure food is cooked to a safe internal temperature - 145 degrees for pork, beef, veal, lamb (roasts/steaks/chops plus 3 min rest time) 160 degrees for ground beef 165 degrees for poultry, ground poultry
4. Be sure to pack plenty of ice to keep cold foods cold. Leftover food is safe only if your cooler still has ice in it.
5. Keep wrapped raw meat separate from cooked foods, fruits and vegetables.
6. Transport coolers in the air conditioned passenger part of the car not in the trunk. On a hot day (greater than 90 degrees) don't let food sit in the car more than 1 hour.
7. Keep food chilled in the summer even on your way home from the store. Pack a cooler in your car. Most harmful bacteria grow fastest between 90 and 110 degrees.