Health in a Minute: Bust Bacteria, Steer Clear of Food Poisioning

As summer temperatures rise, so does the risk of food poisoning. Keep your guests safe when dining outdoors by following these steps:

1. Keep raw meats and ready-to-eat foods separate as well as the utensils used to handle each. Use different spoons and forks to taste, stir, and serve.

2. Make sure all foods are promptly refrigerated below 40°F. If perishable foods are left out for more than two hours (or one hour in 90°F weather or above), throw them away.

3. Scrub the grill with hot, soapy water before cooking your outdoor favorites.

4. Wash your hands before, during, and after food preparation.

5. Marinate foods in the refrigerator and never reuse marinade used on raw meat or poultry unless it’s boiled first.

6. Use a food thermometer to make sure grilling favorites are cooked to proper temperatures,such as hamburgers to 160°F,chicken to 165°F and hot dogs to 160°F. Never partially grill meat or poultry to finish cooking later.

View full PDF here.

Source: Academy of Nutrition and Dietetics

 
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