Don't Let Foodborne Illness Crash Your Bash

As a time-honored tradition of summer, there will be no shortage of July 4^th cookouts this weekend. Friends and families will get together to mingle and have a great time. Don’t let foodborne illness crash your party – hot temps can cause bacteria to multiply at an alarming rate. Undetectable by taste, sight or smell, bacteria can thrive on foods left unrefrigerated, causing flu-like symptoms. 

Here are a few guidelines for a safe and healthy outing this weekend:

CLEAN

No chef would cook in a dirty kitchen, so why shouldn’t you start with a clean slate? Wash prep areas with warm, soapy water before any food prep begins, and after any raw foods touch any surface. Have everyone preparing food wash hands with soap under warm water for at least 20 seconds.

SEPARATE

Take extra care to make sure raw meats and poultry from cross-contaminating vegetables and cooked foods. Use different cutting boards and knives to prep meats and veggies - raw meat and juice can contain harmful bacteria.

COOK

No grill master should be without a food thermometer. Proper heating temps can kill foodborne bacteria. Don’t let color fool you – it is not a reliable indicator of doneness. Meat and poultry cooked on a grill can brown quickly and appear done on the outside, but still may not have reached a safe internal temperature. Placing the thermometer in the thickest part of the meat gives an accurate reading of internal temperature. After reaching this temperature, thick cuts of beef, lamb or chicken should rest for three minutes before carving and consuming. The juices will redistribute throughout the meat and it will prevent it from going all over the place.  Place all meats on a clean platter – not on the dish that held raw product. Juices left on the plate from raw meat can contaminate safely cooked food.

Here is a list of safe internal temperatures:

CHILL

A major challenge of any outdoor event is keeping hot food hot and cold food cold. All too often food is left to sit out while guests munch over the course of a few hours. Bacteria thrive between 40°F and 140°F. To keep growth at bay, keep hot food on the grill and cold food in cooler or over ice. Never let perishable food sit out for more than two hours. If temps are higher than 90°F, food should be put away after an hour. Refrigerate or freeze leftovers and discard food that has been out too long.

With a little preparation and care, you can stay safe and prevent illness. The staff at Food Safety Training Solutions wishes you a wonderful 4^th of July weekend!