When you go to the beach, camping, or have a backyard party, it’s important to prepare and serve food safely to avoid food-borne illnesses. We have some tips to help prevent illness during summer activities and meals.
There is often an increase in food-borne illness cases like campylobacter and salmonella during summer due to unsafe food handling and not storing food at the correct temperature. More outdoor gatherings mean food can sit out in warm temperatures for several hours, creating a perfect environment for harmful bacteria to grow and increasing the risk of illness. Common symptoms of food-borne illness include stomach pain or cramps, nausea, vomiting, and diarrhea.
To handle and serve food safely:
First, make sure everything is clean. Wash your hands before preparing and eating food, using soap and water if available or hand sanitizer with at least 70 percent alcohol. Wash vegetables and fruits under safe drinking water. Clean and sanitize counters, cutting boards, and utensils.
When cooking, thoroughly cook and reheat food to the proper internal temperature, checking with a probe thermometer. Keep hot foods above 60°C (140°F) by using a grill, heated chafing dishes, a slow cooker, or warming trays.
For chilling, keep cold foods at 4°C (40°F) or below by using a refrigerator, cooler, insulated container, or ice. Pack perishables safely when transporting food for outdoor activities by using a cooler with multiple ice packs or bags of ice. Never defrost or marinate food at room temperature.
Separate raw meat, poultry, seafood, and their juices from cooked and ready-to-eat food during storage and preparation to prevent cross-contamination.
Avoid the temperature danger zone, which is between 4°C and 60°C (40°F to 140°F), where harmful bacteria can multiply quickly. Perishable foods left out for more than two hours (or one hour on hot summer days) are unsafe to eat and should be thrown out.
Written by: K. Milhomens
