As the back-to-school season approaches, it might feel like summer is coming to an end, but there's still plenty of summer left! We’ve got more than a month ahead of us with warm weather and opportunities to enjoy picnics, barbecues, poolside meals, and all sorts of summer fun. But while the heat is great for outdoor activities, it also provides the perfect breeding ground for harmful foodborne bacteria. To keep your food—and your family—safe, follow these six simple food safety tips:
1. Use a thermometer
The only way to know if food is safely cooked is by using a food thermometer. Harmful germs can be killed only when the internal temperature reaches a certain point. Don’t rely on appearance or texture to judge whether food is done. Check this chart for precise cooking temperatures for different types of food.
2. Keep raw and cooked foods apart
Cross-contamination is a real risk. Make sure to keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods. Use different cutting boards and utensils for raw and cooked items. When shopping, store raw foods away from other groceries, and always keep them separated in the fridge or cooler.
3. Clean everything thoroughly
Wash your hands for at least 20 seconds with soap and water before handling food and before eating. Also, sanitize your kitchen surfaces regularly. Germs can linger anywhere in your kitchen, so make sure to clean cutting boards, utensils, and countertops with hot, soapy water.
4. Wash your fruits and veggies
Always rinse fresh produce under running water to get rid of any dirt or bacteria. Even if you’re peeling or slicing fruits and vegetables, wash them first to avoid transferring germs from the skin to the edible part.
5. Don’t reuse marinades
After marinating raw meat, throw out the marinade to prevent contamination. Use clean tools and plates when removing cooked food from the grill to avoid reintroducing germs.
6. Defrost meat safely
Never thaw food on the counter—this can lead to rapid bacterial growth. Instead, defrost in the fridge, cold water, or microwave. Perishable food should never sit out for more than two hours, or one hour if the temperature is above 90°F. Refer to this chart for proper food storage guidelines.
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