Potlucks and family events are a fun reason to get outdoors in the warm weather. However, you need to take extra care to keep food safe from foodborne illness. Foodborne illnesses increase during the summer months because bacteria multiply faster with warm temperatures. Read the three simple food safety guidelines below to protect yourself, your family, and your friends from foodborne illness.
- Clean. Wash hands with warm water and soap for at least 20 seconds before and after handling food, touching pets, and using the restroom. After prepping each item, wash and sanitize cutting boards, utensils, and dishes. Rinse fruits and vegetables under running tap water and scrub firm produce with a clean produce brush.
- Separate. Never place cooked food on a dish that previously held raw poultry, meat, seafood, or eggs. Bacteria can spread from raw juices to cooked or ready-to-eat food. Instead, use one cutting board for fresh produce and another for raw food items.
- Cook. Pack a food thermometer to ensure the safety of meat, poultry, seafood, and eggs. These food items must be cooked to a safe minimum internal temperature to destroy any harmful bacteria that could cause foodborne illnesses. Use a food thermometer to test for doneness:
Fish—145°F
Steaks, chops—145°F
Ground meat—160°F
Poultry—165°F
Sources:
US Food and Drug Administration, www.fda.gov
ISU Extension and Outreach – Words on Wellness, go.iastate.edu/IFSNX3
