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WASHINGTON, DC– Memorial
Day weekend is the official kickoff for summer, and as the weather
heats up, so do the number of meals that will
be served outside. Whether you’re eating with friends at the pool or
family in a backyard cookout, food should be served safe
to avoid foodborne illness. As you start to plan your outdoor
activities and meals, the U.S. Department of Agriculture’s (USDA) Food
Safety and Inspection Service is offering food safety tips to keep you
safe from foodborne illness.
“The bacteria
that cause foodborne illness love the summertime as much as we do
because they thrive and multiply quickly in warmer temperatures. This
causes illnesses to spike during the summer,” said Under Secretary for
Food Safety Dr. Emilio Esteban. “As we all spend more time outside, it
is important to remember these food safety steps to keep your friends
and family safe.”
Wash Hands
The first
step to serving summer foods safely is to start with clean hands. If
running water is available, wet hands, lather with soap, scrub for 20
seconds, rinse and dry. If no running water is available, use hand
sanitizer or moist towelettes that contain at least 60 percent alcohol.
Pack
Perishables Safely
When
traveling with perishable food to places like the pool, beach, summer
camp, hiking, or a cookout, always use cold sources in coolers or
insulated containers to keep food at a safe cold temperature below 40
F. Cold source options include ice, frozen gel packs, and frozen
beverages (that do not require refrigeration for safety) such as water
bottles, iced tea, and juices like apple and grape. Additional cooler
tips:
- Pack beverages
in one cooler and perishable food in another cooler.
- The beverage
cooler may be opened frequently, causing the temperature inside
the cooler to fluctuate and become unsafe
for perishable foods.
- Keep coolers
and insulated bags out of the sun. Once outside, place them in the
shade.
- Full coolers
or insulated bags will keep your perishable foods cold and safe
for much longer than half-full ones.
- Place an
appliance thermometer (one traditionally used for the refrigerator
or freezer) in the cooler so you can check to be sure the food
stays at 40 F or below.
Keep Out of
the Danger Zone
The Danger Zone is the temperature range where
bacteria multiply rapidly between 40 and 140 F. Perishable foods,
including meat and poultry, sliced fruits and vegetables, and cooked
side dishes, should avoid the Danger Zone or be kept hot or cold to
maintain food safety.
- Cold foods
must be kept at 40 F or below by placing them in the refrigerator,
coolers, insulated containers, or nestled over ice.
- Hot foods must
be kept over 140 F by placing them on the grill, in heated chafing
dishes, slow cooker, or warming trays.
Check the
temperatures of cold and hot items frequently.
Follow the
Two-Hour Rule
Foods that
are kept hot or cold out of the Danger Zone or do not sit out for more
than two hours (one hour if over 90 F) are safe to keep. Any other
items would be considered unsafe and need to be discarded. When in
doubt, throw it out!
If You Have
Food Safety Questions
Call the USDA
Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854),
email MPHotline@usda.gov or
chat live at www.ask.usda.gov 10 a.m. to 6 p.m. Eastern
Time, Monday through Friday.
Access news
releases and other information at USDA’s Food Safety and Inspection
Service’s (FSIS) website at www.fsis.usda.gov/newsroom. Follow FSIS on X
at @usdafoodsafety or in Spanish at X @usdafoodsafety_es, and USDA on Instagram at @usdagov and Facebook.
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