These three simple tips for summer food safety apply all year round! However they are especially important to keep in mind during the summer months when warmer temperatures cause foodborne germs to flourish.
Use a Thermometer: A thermometer is the number one way to ensure that foods are cooked to the correct temperature to destroy germs that can cause food poisoning. The color of a food, like the inside of a hamburger, is not a reliable way to check that it has been cooked to the proper temperature.
- Safe Minimum Internal Temperatures
- Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145 °F with a 3 minute rest time
- Ground meats: 160 °F
- Whole poultry, poultry breasts, & ground poultry: 165 °F
Keep ‘em Separated: …raw foods and cooked foods, that is! To prevent cross-contamination keep raw meat, poultry, and seafood separate from other foods in your refrigerator. It is a best practice to keep raw foods on the bottom shelf of the refrigerator so juices do not drip on any ready-to-eat food or produce. Never reuse items that have come in contact with raw meat or poultry for cooked food. Always use clean plates and utensils when serving foods once they’re cooked.
Avoid the Danger Zone: Most bacteria grow rapidly between 40 °F and 140 °F. This temperature range is known as the “Danger Zone.” If left in the Danger Zone bacteria in food can reach dangerous levels. That is why it is important to keep hot foods hot and cold foods cold. Never let perishable foods sit out for more than two hours. In hot weather (above 90 °F), food should NEVER sit out for more than one hour.
More information and resources about summer food safety can be found at foodsafety.gov.