Summer (and year round) Food Safety
Here are some basic rules that will significantly reduce your risk of food-borne illness from potential food hazards:
- Keep cold foods ‘really cold” and hot foods, hot.
- If in doubt, toss it out
- Keep raw meats and raw seafood away from other foods in your shopping cart and during food preparation in your kitchen
- Only buy “refrigerated” pre-sliced fruits and vegetables and look for an expiration date
- Keep marinated meat in the refrigerator till your ready to cook it
- Always scrub fruits and vegetables before and after peeling, and before eating
- Never defrost meat on the counter
- Use a food thermometer to make sure meat is cooked through to the center
- Consider serving vinegar or tomato-based dips, if they are going to sit out for awhile. Otherwise keep creamy dips cool in ice baths.
- Wash hands before, during and after preparation and before eating food.