With the approach of Memorial Day weekend heralding the start of summer, outdoor activities such as barbecues and picnics are on the rise. However, as temperatures climb, so does the risk of foodborne illnesses. To ensure the safety of your meals during the warmer months, the U.S. Department of Agriculture’s Food Safety and Inspection Service has shared essential guidelines.
Dr. Emilio Esteban, Under Secretary for Food Safety, highlighted the heightened risk of foodborne illnesses during the summer months, stating, “The bacteria that cause foodborne illness love the summertime as much as we do because they thrive and multiply quickly in warmer temperatures.”
Here are four crucial tips to help you maintain food safety this summer:
1. Hand Hygiene: Proper handwashing remains paramount. Wash your hands with running water and soap for at least 20 seconds. If water isn’t available, use hand sanitizer containing at least 60% alcohol.
2. Safe Packing: When transporting perishable foods for outdoor consumption, ensure they are stored in coolers or insulated containers with cold sources to maintain a safe temperature below 40°F. Utilize ice packs or frozen beverages to keep items cold and store coolers in shaded areas to prevent temperature fluctuations.
3. Avoiding the Danger Zone: The temperature danger zone, between 40°F and 140°F, promotes bacterial growth. Keep cold foods chilled below 40°F and hot foods above 140°F. Use an appliance thermometer to monitor cooler temperatures and prevent food from entering the danger zone.
4. Adhering to the Two-Hour Rule: Foods should not remain in the temperature danger zone for more than two hours. Discard any perishable items that have been left out for longer. When unsure of a food’s safety, it’s best to discard it.
By following these guidelines, you can enjoy outdoor gatherings while prioritizing food safety and the well-being of your loved ones.
