Summer Food Safety Tips

June 27, 2012 at 2:16 pm Leave a comment

Food safety is important for everyone.  The food supply in the US is among the safest in the world—but it can still be a source of infection for all persons.  Since food-borne illness can be serious-or even fatal—it is important for you to know and practice safe food-handling to help reduce your risk of getting sick from contaminated food.

Four Basic Steps to Food Safety:
•    Clean – wash hands and surfaces often
•    Separate – don’t cross-contaminate
•    Cook – cook to safe temperatures
•    Chill – refrigerate promptly

Additional food safety tips to prevent food-borne illness when transporting your groceries or leftovers when eating out:
•    Pick up perishable foods last, and plan to go directly home from the grocery store.
•    Always refrigerate perishable foods within two hours of cooking or purchasing.
•    Refrigerate within 1 hour if the temperature outside is above 90 degrees Fahrenheit.
•    In hot weather, take a cooler with ice or another cold source to transport foods safely if needed.
•    If you plan to get a “doggy bag” or save leftovers to eat at a later time when eating out, refrigerate perishable foods as soon as possible—and always within 2 hours after purchase or delivery.  If the leftover food is in air temperatures above 90 degrees Fahrenheit, refrigerate it within one hour.

Remember: When in Doubt, Throw it Out!

*Adapted from USDA Food Safety handout*


Entry filed under: Diabetes, Health. Tags: , , , .

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