Food Safety

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Summer brings many opportunities for gatherings, parties and picnics. Keep your family and guests safe from the risks of food poisoning with these food safety tips:

• Before handling food, wash your hands the right way. Use soap and running water for 20 seconds to stop the spread of illness causing bacteria.
• Thoroughly wash and rinse utensils, countertops and cutting boards after each use. Rinsing alone is not doing enough to stop bacteria from spreading.
• Following cooking instructions. Cooked food is safe only after it has been heated to a high enough temperature to kill bacteria. When cooking meat, use a meat thermometer instead of relying on color or texture.
• Keep food hot after cooking to prevent bacteria growth as it cools
• Refrigerate perishable foods as soon as possible. Cold temperatures slow the growth of bacteria.
• Wash fruits and vegetables before use, even if you plan to peel them.
• Know when to throw food out. Check expiration dates on packages. Don’t rely on smell or appearance only.
• Thawing or marinating foods on the counter is risky, since bacteria can multiply rapidly at room temperatures. Thaw and marinate in the refrigerator.
• Separate meat, poultry, seafood and eggs from each other and from other foods on cutting surfaces and in your refrigerator.

If you remember to CLEAN surfaces, utensils and hands; SEPARATE raw meats from other foods; COOK foods to the right temperature; and CHILL raw and prepared foods promptly, you will protect yourself and others from disease causing bacteria.

Find more about food safety at www.foodsafety.gov