Summer Food Safety Tips

Summer Food Safety Tips

Food safety expert Dr. Ruth Petran shares advice for summer meals

Multimedia from this Release

Ecolab's Dr. Ruth Petran

Friday, June 29, 2018 - 9:30am

CONTENT: Article

Summer eating is wonderful – from grilling in your backyard to picking fresh vegetables at the farmers’ market to camping cookouts – there’s so much to enjoy. Don’t ruin your summer fun with a foodborne illness. Here are five tips from Dr. Ruth Petran, Ecolab food safety expert, to keep your food safe this summer:

1.  Firing up the grill? Cook your meats to the proper temperatures:

  • Cook chicken to 165°F/ 73.8°C.
  • Cook ground meats to 160°F/ 71.1°C.
  • Cook steak or pork chops to 145°F/ 62.7°C.

2.  Packing a cooler for the beach? Keep your food at safe temperatures:

  • Keep food that needs to be served cold at less than 41°F/ 5°C until you’re ready to start cooking or serving.
  • Keep food that you want to serve warm, hotter than 140°F/ 60°C.

3.  Preparing for a picnic? Keep your food prep clean:

  • Make sure you have clean water readily available for clean-up during and after you cook.
  • Wash your hands with soap and running water for 20 seconds.
  • Wash your cutting boards, dishes, utensils and food prep areas with hot, soapy water.

4.  Hosting a backyard barbeque? Separate raw and cooked meats to avoid cross contamination:

  • Use separate utensils, platters and cutting boards.

5.  Headed to the farmers’ market? Avoid unsafe food:

  • Only buy food items that do not appear to be damaged.
  • Follow the recommended storage temperatures and times to make sure your fruits and vegetables are high quality.
  • Wash the produce before eating to remove visible soil, unless it’s marked “pre-washed.”

For more information, visit www.ecolab.com.