Food Safety Tips You Should Know As Summer Heats Up

WWith Memorial Day weekend quickly approaching, the start of summer is in sight. As the weather gets warmer and people start eating and grilling outdoors again, it’s important to ensure your food remains safe to eat. U.S. Department of Agriculture Food Safety and Inspection Service released on Tuesday, four important tips to keep people safe from foodborne illnesses.

“Bacteria that cause foodborne illnesses love summer as much as we do because they thrive and multiply quickly in warmer temperatures. This causes illnesses to increase during the summer,” said Undersecretary for Food Safety Dr. Emilio Esteban in a press release. “As we all spend more time outside, it’s important to remember these food safety steps to keep your friends and family safe.”

Wash the hands

We hear this all the time during the COVID-19 pandemic, and it remains a good rule of thumb. Wet your hands with running water, lather with soap, rub for 20 seconds, rinse and dry. If you don’t have access to running water, use hand sanitizer or wipes with at least 60% alcohol.

Pack your perishable foods safely

If you are packaging foods to prepare and eat out, store your perishables in coolers or insulated containers with cold sources to keep the food at a safe, cool temperature below 40°F. Cold supplies can include ice, frozen gel packs, and frozen drinks that don’t need to be refrigerated for safety, such as bottled water and iced tea.

It is important to keep refrigerators out of the sun; Once outside, place them in the shade so they can maintain a safe cool temperature. Full coolers will keep your perishables cold and safe longer than half-filled coolers. Insulated bags can also help keep perishables safe if the cooler cannot be filled to capacity.

Be mindful of how often you open refrigerators, as the internal temperature can fluctuate and create an unsafe environment for your perishable foods.

See more information: Do you need more sunscreen when it’s hot outside?

Do not let food reach the “Danger Zone”

The “Danger Zone” is the temperature range of 40° and 140°F, which is when bacteria multiply rapidly. You must avoid exposing your perishable foods to the “Danger Zone” to maintain food safety.

Cold foods should be kept at 40°F or below by keeping them in the refrigerator, cooler, insulated container, or on ice. Hot foods should be kept above 140°F by placing them on the grill, in a heated roasting pan, slow cooker or warming tray.

Bring an appliance thermometer – traditionally used for a refrigerator or freezer – to ensure the food in the refrigerator stays below the “Danger Zone.”

Follow the “two-hour rule”

Food that is not in the “Danger Zone” or that has not been left outside for more than two hours can be stored safely. Any other food should be treated as unfit for consumption and thrown away. The best rule to remember: When in doubt, throw it out.