Debbie Strong MBA, RD

It is that time of year again when we uncover our outdoor grills and dust off our patio tables to enjoy the wonderful weather. Keep in mind these 4 simple food safety tips in order to help prevent foodborne illness: CLEAN, SEPARATE, COOK, and CHILL.

CLEAN
Wash hands and surfaces often. Bacteria can spread and get onto cutting boards, utensils, and sponges.

• Wash your hands with hot soapy water before handling food, after using the restroom, and after handling animals.
• Wash your cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food item and before you go to the next food.
• Use plastic or other non-porous cutting boards. Run through the dishwasher or wash in hot soapy water after use.
• Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, wash them often in the hot cycle of your washing machine. Avoid using sponges.

SEPARATE
Do not cross-contaminate. Cross-contamination is how bacteria can be spread from one food product to another. This happens when handling raw meat, poultry and seafood. Keep all of their juices away from ready-to-eat foods.

• Separate raw meat, poultry and seafood from other foods in your grocery shopping cart and in your refrigerator.
• Use a different cutting board for raw meat products. If you only have one cutting board, you must wash and sanitize before using with another food.
• Always wash hands, cutting boards, dishes and utensils with hot soapy water after they come in contact with raw meat, poultry and seafood.
• Never place cooked food on a plate which previously held raw meat, poultry and seafood.

COOK
Cook to proper temperatures. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness

• Use a clean thermometer which measures the internal temperature of cooked foods. This insures that meat, poultry, casseroles and other foods are cooked all the way through.
• Cook roasts and steaks to at least 145° F. Whole poultry should be cooked to 180° F for doneness.
• Cook ground beef to at least 160° F. Eating undercooked (pink) ground beef will increase your risk of illness. If a thermometer is not available, do not eat ground beef that is still pink inside.
• Fish should be opaque and flake easily with a fork.
• Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to at least 165° F.

CHILL
Refrigerate promptly. Refrigerate foods quickly because cold temperatures keep harmful bacteria from growing and multiplying. Set your refrigerator no higher than 40° F and the freezer unit at 0° F. Check these temperatures occasionally with an appliance thermometer.

• Refrigerate or freeze perishables, prepared foods and leftovers within 2 hours or sooner.
• Never defrost food at room temperature. Thaw food in the refrigerator, under cold running water or in the microwave. Marinate foods in the refrigerator.
• Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.
• Do not pack the refrigerator. Cool air must circulate to keep food safe.