Summer Food Safety Tips

Created December 8, 2016
How to keep your cold food cold, and hot food hot, in the steamy days of summer. MORE+ LESS-

Light All-Time Favorite Potato Salad

Lighten up! Serve an all-time favorite using nonfat ingredients.

Five tips to keep safety first

Don't take chances with food safety. Keep everyone safe and healthy this summer with these easy tips:

Clean hands. If you are handling food, wash your hands frequently or wear plastic gloves.

Refrigerate. Perishable foods like meat, eggs, dairy products, fruits or veggies need to be kept in a refrigerator or cooler with ice until you’re ready to eat them.

Separate. Use separate prep surfaces and utensils for veggies and meats so you don't cross-contaminate foods.

Discard. Don't reuse containers or plastic food bags that have held raw meats unless they’ve been washed with warm, soapy water. Get rid of marinades used on raw foods, and don't use platters that have held raw meats unless they’ve been thoroughly washed.

Keep food the right temp. Don't let hot or cold foods sit at room temperature for more than two hours (including prep time). At a picnic or buffet, keep hot foods hot (140°F or higher) and cold foods cold (40°F or lower). Use a thermometer to make sure your meat and poultry are cooked thoroughly: 160ºF for hamburger, 145ºF to 160ºF for beef, 170ºF for chicken, 180ºF for turkey, and 160ºF for pork. For a family reunion or picnic at the park, plan ahead to bring everything you need to keep food at the proper temps for safety.