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Summer Food Safety Tips

Food is an important part of many summer backyard activities. Don’t let food-related illness ruin

your fun.

 

Food safety boils down to five basic rules:

1. Keep hot food hot and cold food cold.

2. Keep everything in the cooking area clean.

3. Wash hands frequently.

4. Keep grills and utensils clean.

5. Properly handle leftovers.

Refrigerate cooked foods that are not served immediately. If food is left unrefrigerated longer

than two hours, the chance of bacterial growth increases. Check your refrigerator to make sure it

is at 41° F or less.

 

PREVENT BACTERIA FROM GETTING INTO FOOD

Hands should always be thoroughly washed with soap and warm water before handling food and

after touching raw food. Towels and wash cloths should be kept clean. Grill preparation areas

and utensils should be washed with hot, soapy water between each step in food preparation.

Avoid cross contamination by washing or using separate plates when transferring uncooked food

onto the grill and from the grill to be served.

 

PROPER THAWING AND COOKING

Many warm-blooded animals, turkeys and other poultry, often harbor Salmonella and other

organisms that can cause food-related illness. Purchased and packaged meats, too, can be

contaminated with these organisms. Proper thawing and cooking are important to avoid these

illnesses.

To avoid contamination, store all raw meat products on the bottom shelf or separate from other

food products in your refrigerator, especially during the thawing process. This will help keep raw

meat juices from contaminating other foods. Thaw food in a refrigerator where the temperature is

no higher than 41° F. Cook fish, meat, and poultry, completely without interrupting the cooking

process; an interruption could allow bacteria to grow. Be sure that fish, hot dogs, and steaks are

cooked to 145° F, pork, brats, and hamburger reaches the temperature of at least 155° F, and

poultry reaches the temperature of 165° F or above. To check the temperature, use a meat

thermometer. Insert the thermometer into the thickest part of the meat, avoiding fat and bone. For

poultry, insert it into the thick part of the thigh next to the body. Wash and rinse the thermometer

between uses to prevent possible contamination.

 

LEFTOVERS

The safe storage of leftovers is just as important as proper cooking. After the meal, immediately

refrigerate leftovers in small shallow containers. Do not allow foods to sit several hours as this

will provide time for the growth of disease-causing bacteria. Do not cool leftovers on the kitchen

counter. Divide them into smaller portions so they will cool quicker, putting them in the

refrigerator as soon as possible. Serve leftovers either very cold (directly from the refrigerator) or

very hot (heated to 165° F or higher).

Young children, the elderly, pregnant women, and those who are ill or whose immune systems

are compromised, should not eat raw or undercooked animal products unless they have consulted

their physician.

 

For more information regarding food safety, contact the Iroquois County Public Health Department at 815.432.2483 or visit the ICPHD website at https://iroquoiscountyil.gov/offices/health-department.

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