Sound Food Safety Tips

July 8, 2008

July is full of outdoor activities. From Independence Day to camping trips to family reunions, the one thing all these celebrations have in common is lots of food cooked and/or served outside. So is it any wonder July is National Food Safety Month! Here are 10 tips to keep you and your food safe at your next celebration:

Avoid thawing or marinating food on your counter top
Avoid cross-contamination- keep raw meat separate from cooked foods- clean cutting boards, dishes, pans, and utensils thoroughly
Avoid undercooked, high-risk foods such as eggs, fish, meat and poultry
Keep hot foods hot and cold foods cold
Keep food covered and labeled once back in the fridge
Start with a clean grill
Transfer food to a clean plate once it is cooked
Use an 'instant-read' food thermometer to check for the right internal temperature- 140Â° to 159Â° prevents bacterial growth- 160Â° to 212Â° kills most bacteria
Wash hands often
If in doubt don't taste - just throw it out!

The USDA, FDA and the 2005 Dietary Guidelines for Americans recommend the following internal cooking temperatures for food safety and the best flavor:

Beef, Veal, Lamb	145Â° - 170Â°
Pork	160Â° - 170Â°
Fish	145Â°
Poultry	165Â° - 180Â°
Eggs and Egg Dishes	160Â° (egg whites and yolks firm)
Sauces, soups, gravies	160Â°
Reheated Leftovers	165Â°

Happy Independence Day and eat safe!.