Food safety Tips for the 4th of July
The 4th of July is a week from today. And as many in Northeast Georgia and millions of Americans head to picnics, attend barbecues, and fire up the grill this Fourth of July and throughout the summer, the U.S. Department of Agriculture (USDA) is encouraging consumers to follow the four steps to food safety. USDA Food Safety experts are also answering common grilling questions people might have when gathering around to enjoy the smell, sight and sound of meat sizzling on the grill.
The CDC estimates that foodborne illness results in roughly 48 million people getting sick, 128,000 hospitalizations and 3,000 deaths in the U.S. annually, and unfortunately rates of foodborne illness tend to increase during the summer months. Both seasoned grill masters and first-time grillers need to keep the four steps to food safety top of mind. They are:
Clean: If you’re grilling and eating outdoors, find out if there is a source of clean water. If not, bring water for food preparation and cleaning, or pack clean cloths, alcohol-based moist towelettes and hand sanitizer that contains at least 60% alcohol for cleaning surfaces and hands.
Separate: Keep raw meats separate from other ready to eat foods to prevent cross-contamination.
Cook: Confirm foods are cooked to a safe minimum internal temperature by using a food thermometer.
Chill: Ensure your cooler is fully stocked with ice or frozen gel packs to help keep perishable foods cold. Pack beverages in one cooler and perishable food in another cooler. Bacteria grow rapidly in the “Danger Zone” between 40 F and 140 F. Don’t leave food out for longer than two hours, or one hour if it’s over 90 F outside. When serving food, it is important to remember to keep hot foods hot and cold foods cold.
For any food safety questions, contact the USDA Meat and Poultry Hotline at 1-888-MPHotline or 1-888-674-6854.