Super Steps for Safe Food In The Summertime"
the summer months, it is especially important to take extra
precautions and practice safe food handling when preparing
perishable foods such as meat, poultry, seafood and egg products.
The warmer weather conditions may be ideal for outdoor picnics
and barbecues but they also provide a perfect environment
for bacteria and other pathogens in food to multiply rapidly
and cause foodborne illness. Follow the suggestions below
to Fight BAC!™ (foodborne bacteria) and reduce
the risk of foodborne illness this summer.
Wash, Wash, Wash Your Hands (as in Row, Row, Row Your
Boat) Always, wash your hands with hot, soapy
water before and after handling food.
When marinating for long periods of time, it is important
to keep foods refrigerated. Don't use sauce that was used
to marinate raw meat or poultry on cooked food. Boil used
marinade before applying to cooked food.
Hot, Hot, Hot
When grilling foods, preheat the coals on your grill for
20 to 30 minutes, or until the coals are lightly coated
Use a meat thermometer to insure that food reaches a safe
Where's the Beef? Chicken and Fish?
Hamburgers should be cooked to 160º F, while large cuts
of beef such as roasts and steaks may be cooked to 145º
F for medium rare or to 160º F for medium. Cook ground
poultry to 165° F and poultry parts to 170° F. Fish should
be opaque and flake easily.
Stay Away from that Same Old Plate
When taking foods off the grill, do not put cooked food
items back on the same plate that previously held raw
A full cooler will maintain its cold temperatures longer
than one that is partially filled so it is important to
pack plenty of extra ice or freezer packs to insure a
constant cold temperature.
an article published by Food Safety Education’s Fight BAC!™
For this and other food safety related
information, please contact the Houston Department of Health
and Human Services, Bureau of Consumer Health Services at 713-794-9200.
the HDHHS Bureau of Consumer Health Services