Food safety is especially important during the summer months because bacteria tends to multiply faster when it's warm, which makes you more susceptible to foodborne illness. Follow the tips and recommendations below to ensure your food is just as safe as it is delicious.
Store, Transport & Prepare Food Safely
• Use plenty of ice or freezer packs and an isolated cooler to transport your foods.
• Refrigerate or freeze perishable food within 2 hours of shopping or preparing; 1 hour when the temperature is above 90 °F.
• Don't pack your cooler until you're ready to leave. Keep foods refrigerated until ready to transport.
• Store foods in a separate container from drinks. This will avoid opening the cooler and keep food contents colder longer.
• Avoid putting the cooler in a trunk if possible put in an air conditioned area. Once at the picnic area, keep the cooler in the shade.
• Pack raw meats in the bottom of the cooler in case they leak. This will prevent contamination to other foods.
• Find separate preparation areas in the work space for raw and cooked food.
• Don't use the same platter that you use for raw meet for your grilled/cooked meat
• Wash cutting boards, dishes, utensils, and work surfaces frequently with hot, soapy water.
• Wash hands with soap and warm water for at least 20 seconds before and after handling food and after using the bathroom, changing diapers, or handling pets.
• Always cook foods to USDA recommended minimum temperatures.
• If bringing carry-out food, eat within an hour of purchasing.
By Michelle Dale R.S.