Maintaining food safety during the summertime can be a challenge. Due to warmer temperatures, bacteria that can cause food poisoning grow more rapidly than in cooler months. Although safe food handling rules should always apply, extra precautions are necessary during the summer to prevent food-borne illness. The Langlade County Health Department offers these suggestions to keep food safe from harmful bacteria:
- Wash hands, utensils and food prep surfaces with hot soapy water before and after food preparation. If a source of clean water is not available, use wet hand wipes or a waterless hand cleaner. Clean or wash your hands frequently as this will help decrease the spread of harmful bacteria.
- Keep raw meat, poultry, eggs and seafood and their juices away from ready-to-eat foods; never place cooked food on an unwashed plate that previously held raw meat, poultry, eggs or seafood.
- Cook meats to the proper internal temperature. There are several types of food thermometers on the market that will help you determine when meat is thoroughly cooked.
- Refrigerate or freeze perishables, prepared food and leftovers within two hours. Make sure the refrigerator is set at 40⁰ F or lower and the freezer is set at 0⁰. When using a cooler, pack plenty of ice and try to keep the cooler out of direct sunlight.
By following these basic guidelines, you will reduce the chances of food-borne illness making you or your guests sick. Additional information on food safety can be found at the Partnership for Food Safety Education web site at FightBac.org.