Remember these steps for keeping food safe when the gang is gathered and the weather is hot.
Follow these FDA-recommended pointers to stay healthy and keep food sanitized, especially during the warmer weather when bacteria thrive.
- CLEAN: Hands, surfaces, food, utensils
The easiest way to stop the spread is to make a clean sweep. Wash your hands thoroughly before touching food, and make sure surfaces and utensils are clean before cooking. Additionally, clean chopping boards, plates, and utensils between uses to avoid cross-contamination. All fresh produce should be washed before cooking.
- SEPARATE: Raw meats, seafood, fresh produce
This separation begins at the grocery store—keep raw meats, seafood, and fresh produce apart when buying, transporting, and storing them. Use separate cutting boards, and never reuse a plate that has held raw meat before washing it.
- COOK: Know the right temperatures
Use a food thermometer to make sure meat and seafood are safely cooked. Never rely on a “cooked look.” For more about safe temperatures, follow the Food and Drug Administration’s guidelines.
- CHILL: Keep cold foods cold
Meat, poultry, eggs, seafood, and other perishables should be refrigerated or frozen within two hours of cooking or purchasing. Refrigerate within one hour if the temperature outside is above 90 degrees.
- COVER: Keep food contained
Once food has reached its optimum cooling or heating temperature, cover to secure a safe temp. And be sure to keep outdoor dishes covered to prevent attracting flies and other insects.
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PREVENT: Avoid temperature-sensitive dishes
Whipping up that homemade dressing for the family pinic? Think twice if using ingredients like eggs. Play it on the safe side to avoid salmonella — make sure your dressing doesn’t have raw eggs.
