Keep Safe When Grilling or picnicking this summer

 World Food Safety Day was June 7. The United Nations has declared this day to draw global attention to the health consequences of contaminated food and water.

Join FDA on World Food Safety Day as we spread the word about ways to reduce the risk of food poisoning.

Tips to keep safe in summer time after all we all want to have a bit of fun without being ill or getting hurt. One of the most important tips is to use a food thermomter for both hot and cold foods. Many times we try to guess at the doneness of the food but the truth is that many times we are wrong and eating or feeding others food that is undercooked is dangerous. Likewise foods that are raw, cooked or salads should never be left out at room temp more than 2 hours. This time cuts n 1/2 when the temp reaches 90 degrees or above. 

I know many of us are trying to save money but the truth is food that is left out longer than it should have been needs to be tossed. Other foods such as marinades should never be reused.  Any leftover marinade should be tossed If the marinade is doing double duty and you plan to also it as sauce it should be separated before any cooking begins 

When grilling raw food should be kept away from the cooked food. Tongs and other serving utensils should not be shared between raw and cooked food as well.  The individual cooking the food should also practice good hand washing to help from contaminating food.  In addition if you are not cooking at home be sure to put the raw meat in a separate iced down cooler. 

Hopefully the tips I shared today will help you to keep yourself and your loved one safe and away from food borne illness. 

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