Putnam County Health Department Offers Food Safety Tips For Summer

Food may be improperly cooked or stored, or left out in the sun too long, which provides a chance for bacteria to grow. Foodborne illness is a serious matter resulting in about 3,000 deaths nationwide each year.

The juice of the meat usually changes color when fully cooked, but relying on this alone is not sufficient. Check the food’s internal temperature with a stem thermometer in the center. Cook meat to at least 130 degrees Fahrenheit (for a rare steak), chicken to 165 degrees, hamburger to 158 degrees, and fish to 140 degrees. Other rules to follow consistently to protect against foodborne illness include:

• Eggs, milk, meats, chicken, seafood, cooked leftovers, gravies, soups or products with these ingredients, should be kept at 40 degrees Fahrenheit, or lower. Discard if their temperature exceeds 40 degrees.
• Fruits, vegetables, juices and cheeses may be stored above 40 degrees Fahrenheit for a limited time. Check appearance, odor, texture and color before serving or eating.
• Refrigerate or freeze cold items immediately upon arriving home. Never thaw frozen foods at room temperature.
• Use a stem thermometer to ensure foods are at the correct temperature when storing, serving or checking for doneness.
• Cool leftovers quickly and refrigerate. Reheat leftovers only once to 165 degrees Fahrenheit or over.
• Keep hot foods hot and cold foods cold. Cold foods should be stored at 40 degrees Fahrenheit or lower. When serving hot foods, keep them hot at 140 degrees Fahrenheit or higher.
• To keep foods hot, use a heat source underneath the food, and keep a cooling source or ice pack on top of foods to keep them chilled.
• If uncertain about whether a food item is fresh, follow the rule of “When In Doubt, Throw It Out”

Kitchen and personal cleanliness is important all year. Wash hands and under fingernails thoroughly with hot water and soap before preparing food and after handling raw fish, meats and poultry; wash and sanitize sponges and dishrags in the dishwasher, or by heating in the microwave on high for at least one minute; wash and sanitize any surface that comes in contact with food; and clean refrigerators at least once a week.

For more information on food safety, click here. 

Click here to follow Daily Voice Putnam and receive free news updates.