Release Date: July 1, 2010
Contact: Christine Patmon, Metro Health Public Relations Manager, 207-8638
Be Free of Illness and Injury This Independence Day
Follow safe food handling and cooking tips and injury prevention guidance
Remnants of Tropical Storm Alex may rain on plans for outdoor Fourth of July celebrations but whether you are cooking indoors or outdoors make safety a top priority. San Antonio’s public health team advises residents to follow some basic recommendations to avoid foodborne illnesses.
The following safety tips will help limit risks of disease, which can result from cross-contamination, inadequate cooking or improper food handling and storage.
• CLEAN
o Wash your hands before beginning food preparation, between handling raw meats and other food items, after using the bathroom, changing diapers, and handling pets.
o Clean all countertops, food preparation areas, dishes and utensils before and after use and in between use for raw meats/poultry and other foods.
o Wash all fruits and vegetables and rinse meats separately before cutting, cooking or serving.
• SEPARATE
o Separate raw meats/poultry from other foods during food preparation and in the refrigerator (place them on lower shelves so the juices will not drip onto other foods).
o Never place cooked meats in the same dish previously used for raw meats/poultry without washing thoroughly in hot, soapy water. Bacteria in raw meat can contaminate the cooked meat.
• COOK
o Cook food immediately after "partial cooking." If you partially cook food to reduce grilling time, do so immediately before the food goes on the hot grill. Do not allow food to sit between these two steps.
o Cook food thoroughly. Use a food thermometer to be sure your food is cooked thoroughly (see chart below) or make sure the juices run clear.
o Keep "ready" food hot. Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals. This keeps it hot but prevents overcooking.
• CHILL or KEEP HOT
o Marinate foods in the refrigerator - never on the kitchen counter or outdoors. If you plan to use some of the marinade as a sauce on the cooked food, separate the needed amount before putting the raw meat, poultry, or seafood in it. Don’t reuse marinade.
o Refrigerate leftovers promptly. Never let remain in the "Danger Zone" - between 40° F and 140° F - for more than 2 hours, or 1 hour if outdoor temperatures are above 90° F. This is when bacteria in food can multiply rapidly, and lead to foodborne illness.
o Foods like chicken salad and desserts in individual serving dishes can be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.
o Hot foods should be kept hot, at or above 140° F. If taking hot foods on a picnic, wrap them well and place it in an insulated container until serving. Serve within 1 hour in temperatures above 90° F. If food is left out longer, throw it away.
o Also, if trip-chaining errands, make grocery shopping your last stop when buying perishable foods, including meats (deli, poultry, seafood, beef, etc.), dairy products (milk, eggs, sour cream, etc.), and prepared side dishes (cole slaw, potato salad, etc.).
Other tips to enjoy holiday and other summer activities include the following:
• Use fireworks safely (outside of San Antonio city limits) or watch professional fireworks shows;
• Drink and eat responsibly - no driving or boating under the influence and avoid overeating;
• Use sunscreen, stay hydrated, never leave children or pets unattended in vehicles, and monitor infants and the elderly during outdoor activities for heat injuries;
• Follow swimming and boating safety rules such as knowing your limits, not swimming alone, avoiding dangerous horseplay, and practicing good hygiene; and,
• Remember to provide shade and water for outdoor pets and do not leave them unattended during trips.
For additional summer safety tips, read the latest edition of Metro Health’s
newsletter, Health e-news.
Safe Food Temperature Chart |
|
Food |
Temperature |
Steaks and roasts |
145°F |
Fish |
145°F |
Pork |
160°F |
Ground beef |
160°F |
Egg dishes |
160°F |
Chicken breasts |
165°F |
Whole poultry |
165°F |
Shrimp, lobster, and crabs |
cook until pearly and opaque |
Clams, oysters, and mussels |
cook until the shells are open |
