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Food Safety

Summer Food Safety


Summer's here - the perfect time to enjoy the great outdoors with backyard barbecues and buffets! As you enjoy warm weather feasts, use these tips for keeping the invisible enemy (a.k.a. foodborne bacteria) at bay.
Preventing foodborne illness is easy as...

For more information about the 4 Simple Steps to Food Safety, see Lifelong Food Safety.


Prevent the S-p-r-e-a-d... of Bacteria
During your outdoor grilling celebrations, it's important to handle raw meat, poultry, and seafood safely to prevent the spread of bacteria. Here's how:

Savory Seafoodfests
Serving up seafood at an outdoor buffet? Here's how to keep seafood safe:
Cook...
Finfish should be cooked to an internal temperature of 145° F (63° C). When a food thermometer is not available or appropriate, follow these tips to determine when seafood is done.


Keep Hot Foods Hot
On a buffet table, hot foods should be kept at an internal temperature of 140° F (71° C) or warmer. Keep foods hot with chafing dishes, slow cookers, and warming trays.
Hot Off the Grill!
Remember that heating foods to the right temperature for the proper amount of time kills harmful bacteria. So, when serving meat and poultry at an outdoor barbecue, cook these foods to safe internal temperatures. And, always use a clean food thermometer to check the internal temperatures of these foods.

Keep Cold Foods Cold
On a buffet table, cold foods should be kept at 40° F (4° C) or colder.
...and Chill
If you're serving shrimp cocktail, serve it chilled on a bed of ice. Cold temperatures keep most harmful bacteria from multiplying.
Have fun this summer!

 

July 5, 2017