PHILADELPHIA (CBS) — It’s the unofficial start of summer and many are looking forward to fun and dining outdoors Memorial Day weekend. Federal health officials are reminding everyone about food safety in warm weather.
Food safety in the heat is all about temperature control.
Memorial Day weekend kicks off the summer season, where you can enjoy outdoor dining with picnics and cooking classes. But health experts remind that hot and humid weather creates the right environment for foodborne illness.
It is important to keep cold dishes cold and hot dishes warm.
“We want to avoid what we call the danger zone. So that temperature range between 40 degrees Fahrenheit and 140 degrees Fahrenheit, because that’s the range where potentially harmful bacteria can multiply quickly,” said Karen Hunter, Chief of Staff of Food Safety. and inspection service at USDA.
Hunter said it’s easy to forget about food safety in the summer because we often prepare and eat food outdoors.
“Pack your food in a cooler with multiple cold sources, package your raw foods, such as your meat and poultry products, separately from your ready-to-eat foods,” says Hunter. “Bring that food thermometer so you can make sure you’re cooking that food to a safe temperature.”
Hunter said to make sure hands and surfaces are clean before and after preparing food.
When the meal is ready, put everything back in the refrigerator. Don’t leave food out for more than two hours, one hour if it’s over 90 degrees outside.
The CDC estimates that 48 million Americans get sick, 128,000 are hospitalized and 3,000 die from foodborne illnesses every year.
“People with weakened immune systems, the elderly and children,” Hunter said. “Foodborne illness affects them significantly more and can lead to long-term complications.”
Food safety measures will ensure everyone stays safe this summer.
Doctors said coolers, plenty of ice and thermal bags can help keep food safe outdoors.
Stephanie Stahl
