Serve Summer Safe with Food Safety Tips from USDA
2024年5月22日 - 1:52AM
Memorial Day weekend is the official kickoff for summer, and as the
weather heats up, so do the number of meals that will be served
outside. Whether you’re eating with friends at the pool or family
in a backyard cookout, food should be served safe to avoid
foodborne illness. As you start to plan your outdoor activities and
meals, the U.S. Department of Agriculture’s (USDA) Food Safety and
Inspection Service is offering food safety tips to keep you safe
from foodborne illness.
“The bacteria that cause foodborne illness love the summertime
as much as we do because they thrive and multiply quickly in warmer
temperatures. This causes illnesses to spike during the summer,”
said Under Secretary for Food Safety Dr. Emilio Esteban. “As we all
spend more time outside, it is important to remember these food
safety steps to keep your friends and family safe.”
Wash Hands
The first step to serving summer foods safely is to start with
clean hands. If running water is available, wet hands, lather with
soap, scrub for 20 seconds, rinse and dry. If no running water is
available, use hand sanitizer or moist towelettes that contain at
least 60 percent alcohol.
Pack Perishables Safely
When traveling with perishable food to places like the pool,
beach, summer camp, hiking, or a cookout, always use cold sources
in coolers or insulated containers to keep food at a safe cold
temperature below 40 F. Cold source options include ice, frozen gel
packs, and frozen beverages (that do not require refrigeration for
safety) such as water bottles, iced tea, and juices like apple and
grape. Additional cooler tips:
- Pack beverages in
one cooler and perishable food in another cooler.
- The beverage cooler
may be opened frequently, causing the temperature inside the cooler
to fluctuate and become unsafe for perishable foods.
- Keep coolers and
insulated bags out of the sun. Once outside, place them in the
shade.
- Full coolers or
insulated bags will keep your perishable foods cold and safe for
much longer than half-full ones.
- Place an appliance
thermometer (one traditionally used for the refrigerator or
freezer) in the cooler so you can check to be sure the food stays
at 40 F or below.
Keep Out of the Danger Zone
The Danger Zone is the temperature range where bacteria multiply
rapidly between 40 and 140 F. Perishable foods, including meat and
poultry, sliced fruits and vegetables, and cooked side dishes,
should avoid the Danger Zone or be kept hot or cold to maintain
food safety.
- Cold foods must be
kept at 40 F or below by placing them in the refrigerator, coolers,
insulated containers, or nestled over ice.
- Hot foods must be
kept over 140 F by placing them on the grill, in heated chafing
dishes, slow cooker, or warming trays.
Check the temperatures of cold and hot items
frequently.
Follow the Two-Hour Rule
Foods that are kept hot or cold out of the Danger Zone or do not
sit out for more than two hours (one hour if over 90 F) are safe to
keep. Any other items would be considered unsafe and need to be
discarded. When in doubt, throw it out!
If You Have Food Safety Questions
Call the USDA Meat and Poultry Hotline at 1-888-MPHotline
(1-888-674-6854), email MPHotline@usda.gov or chat live at
www.ask.usda.gov 10 a.m. to 6 p.m. Eastern Time, Monday through
Friday.
Access news releases and other information at USDA’s Food Safety
and Inspection Service’s (FSIS) website at
www.fsis.usda.gov/newsroom. Follow FSIS on X at @usdafoodsafety or
in Spanish at X @usdafoodsafety_es, and USDA on Instagram at
@usdagov and Facebook.
USDA touches the lives of all Americans each day in many
positive ways. In the Biden-Harris Administration, USDA is
transforming America’s food system with a greater focus on more
resilient local and regional food production, fairer markets for
all producers, ensuring access to safe, healthy and nutritious food
in all communities, building new markets and streams of income for
farmers and producers using climate smart food and forestry
practices, making historic investments in infrastructure and clean
energy capabilities in rural America, and committing to equity
across the Department by removing systemic barriers and building a
workforce more representative of America. To learn more, visit
www.usda.gov.
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- Serve Summer Safe with Food Safety Tips from USDA
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USDA FSIS
USDA Food Safety and Inspection Service
press@fsis.usda.gov