Summer solstice is still a few weeks away but the summer temperatures are here. That means it is time for outdoor activities. The grills will be lit and the food will be cooked. Practicing proper food handling can reduce the risk of foodborne illness and let us enjoy the outdoors.
Food Storage
Ensure the refrigerator or cooler is capable of maintaining your foods below 41F (5C) to prevent rapid bacterial growth. This includes items such as meats, cut melon, cut leafy greens, and cooked vegetables
Separate raw meats from cooked foods, fruits, and vegetables to prevent contamination
Do not wash raw meats before cooking, this only increases the risk of contamination
Food Production
Have a calibrated thermometer on hand to take temperatures of foods to endure thorough cooking
Cook foods to the minimum required temperatures. For minimum cooking temperatures, check out the What Cooking Temperature post
Having seperate utensils available to handle the raw and cooked meats
Once all foods is made, serve and eat food within 2 hours. All food not eaten should be chilled to below 41F.
| Free Consultation | Blog | Home Page | Email |
SGB Food Safety Consultants LLC | Phone: 762-441-0317
Helping you identify food safety risk to protect your customers, employees, and brand.
Comments