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A clean cookout: Food safety tips for Memorial Day

A clean cookout: Food safety tips for Memorial Day
It's considered the unofficial start of summer. If you're grilling out for Memorial Day, it's important to focus on food safety. The warmer temperatures make it really easy for bacteria to multiply to dangerous levels that can potentially get you sick to lower your risk. The USDA says to follow four rules. First, clean your hands, utensils and surfaces where you're cooking often, especially when handling raw meat, seafood and eggs need to then touch other items and spread that bacteria around which we don't want. Next separate use different cutting boards and plates for produce than you do for raw meat products and keep cooked and raw food separate. Also cook food to the right temperature which varies based on the food. So it's really easy for the, you know, grill marks to make it look like that food is done. But you have to use *** food thermometer to make sure your food has reached *** safe internal temperature. Finally chill perishable food can be kept out at room temperature for up to two hours. But on hot dates, when the temperature hits 90 F or above, it's just one hour to help, you know, extend your time and keep the food even safer. You could consider something like an ice bath. So if you're outside, you know, bring an extra bowl, bring it one of those foil trays that you can put things in. Um, get some ice in there and set, you know, nestle those bowls or containers for health minute. I'm Andy Gaither.
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A clean cookout: Food safety tips for Memorial Day
It's Memorial Day weekend — a time when we honor those who died serving America. Over this long weekend, many people host cookouts to celebrate the unofficial start to the summer season. As satisfying as a hot dog or hamburger next to the pool may sound, food prep in the hot summer sun can be a recipe for a food-borne illness that could ruin your weekend. To avoid a queasy weekend, the United States Department of Agriculture has some tips for summer food safety.According to Meredith Carothers, a food safety specialist with the USDA, "The warmer temperatures can make it really easy for bacteria to multiply to dangerous levels that can potentially get you sick."To lower your risk, the USDA says to follow four rules:Clean Wash your hands, utensils and surfaces where you’re cooking often, especially when handling raw meat, seafood and eggs."It's so easy to then touch other items and spread that bacteria around, which we don't want," Carothers said.SeparateUse different cutting boards and plates for produce than you do for raw meat products. Keep cooked and raw foods separate. CookIt is also important to cook the food to the correct temperature — which varies based on the product your working with. "It's really easy for the grill marks to make it look like that food is done but you have to use a food thermometer to make sure your food has reached a safe internal temperature," Carothers said.Check out this chart from the Minnesota Department of Health to learn the proper internal temperatures for fully-cooked meats, poultry, fish and eggs. ChillPerishable food can be kept out at room thermperature for up to two hours. However, on hot days when the temperature hits 90 degrees or above, food should not be left out for more than one hour."To help extend the time and keep your food even safer, you can consider something like an ice bath, so if you're outside bring an extra bowl, bring one of those foil trays that you can put things in get some ice in there and nestle those bowls and containers," Carothers said.With these four tips, all can celebrate a safe and healthy Memorial Day weekend and keep enjoying a poolside burger throughout the summer.

It's Memorial Day weekend — a time when we honor those who died serving America. Over this long weekend, many people host cookouts to celebrate the unofficial start to the summer season.

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As satisfying as a hot dog or hamburger next to the pool may sound, food prep in the hot summer sun can be a recipe for a food-borne illness that could ruin your weekend. To avoid a queasy weekend, the United States Department of Agriculture has some tips for summer food safety.

According to Meredith Carothers, a food safety specialist with the USDA, "The warmer temperatures can make it really easy for bacteria to multiply to dangerous levels that can potentially get you sick."

To lower your risk, the USDA says to follow four rules:

Clean

Wash your hands, utensils and surfaces where you’re cooking often, especially when handling raw meat, seafood and eggs.

"It's so easy to then touch other items and spread that bacteria around, which we don't want," Carothers said.

Separate

Use different cutting boards and plates for produce than you do for raw meat products. Keep cooked and raw foods separate.

Cook

It is also important to cook the food to the correct temperature — which varies based on the product your working with.

"It's really easy for the grill marks to make it look like that food is done but you have to use a food thermometer to make sure your food has reached a safe internal temperature," Carothers said.

Check out this chart from the Minnesota Department of Health to learn the proper internal temperatures for fully-cooked meats, poultry, fish and eggs.

Chill

Perishable food can be kept out at room thermperature for up to two hours. However, on hot days when the temperature hits 90 degrees or above, food should not be left out for more than one hour.

"To help extend the time and keep your food even safer, you can consider something like an ice bath, so if you're outside bring an extra bowl, bring one of those foil trays that you can put things in get some ice in there and nestle those bowls and containers," Carothers said.

With these four tips, all can celebrate a safe and healthy Memorial Day weekend and keep enjoying a poolside burger throughout the summer.