Independence Day is the first official holiday of the summer season and a lot of us celebrate with cookouts, picnics and other outdoor opportunities to enjoy good food with family and friends.
Nothing can spoil a good time faster than getting sick from a food-borne illness.
To be sure that everyone enjoys a safe, healthy Fourth of July holiday, Pinal County public health officials offered the following basic food safety tips:
“Keep hot food hot and cold food cold,” stressed Ralph Bustamante, Food Program Manager with Pinal County Environmental Health.
In addition, keep these tips in mind when preparing, storing, and cooking food for picnics and barbecues this Fourth of July holiday:
- Keep hands clean: Wash hands before eating or preparing food, after using the restroom, between handling raw and ready-to-eat items and after handling pets. Use hot soapy water and dry hands with clean paper towels.
- Clean and sanitize surfaces often: Sanitize food prep and serving surfaces by immersing, spaying or swabbing with a solution of regular household bleach and warm water (mix 1 tablespoon bleach in 2 gallons of water).
- Separate: Don’t cross-contaminate. Keep raw and ready-to-eat foods separated and use separate cutting boards for each or wash, rinse and sanitize after contact with foods – especially meat and seafood. Never put cooked burgers from the grill on the same plate you used for the raw burger patties.
- Handle fresh melon carefully: Wash all produce thoroughly before use and use special care handling melons, including cantaloupe and watermelon. Thoroughly clean the outer surface before slicing and keep work surface and utensils clean and sanitized. Refrigerate sliced melon promptly at 41° F or colder.
- Cook food to the proper internal temperature: Beef, Veal, Lamb Steaks, Roasts, Chops 145° F (medium rare) /160° (medium); Hamburgers 160°; Poultry and Stuffed Meats 165°; Pork Products 160°; Fish 145°; Reheating Leftovers 165°.
Always check the internal temperature of cooked foods with a metal-stemmed thermometer and cook another 15 seconds after the thermometer indicates it has reached the proper temperature.
•Chill, refrigerate or freeze leftovers promptly. Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).
