The July 4 weekend should be about fireworks and celebrating the nation's independence day, rather than coming down with a case of foodborne illness.
Fire up the grill, get your red, white and blue on and keep food safety in mind during the long weekend's gatherings, outdoor festivities and all the good times with family and friends, U.S. Department of Agriculture Deputy Under Secretary for Food Safety Sandra Eskin said, according to a June 28 news release.
"Wherever you go this summer, don't forget to bring your safe food handling practices along for the adventure," Eskin said in the release. "As temperatures rise, the risk for foodborne illness does too. Always remember that whether you’re grilling for the Fourth of July, camping or boating, you should wash your hands before and during food prep."
One of the key recommendations in the news release was to keep food out of the "danger zone," between temperatures of temperature range of 40 degrees Fahrenheit and 140 degrees Fahrenheit, depending on how the food is supposed to be service. Hot foods should be kept hot and cold foods cold.
"If in the 'danger zone' for too long, bacteria can multiply to dangerous levels," the news release said. "Perishable foods (such as hamburgers, hotdogs and chicken wings) should be discarded if left out longer than two hours or one hour if outdoor or indoor temperatures in the area are above 90 degrees Fahrenheit."
Another recommendation is to avoid food cross-contamination, which can happen even while grilling or preparing food for the grill. The news release referred to a USDA observational study that found 32% of participants contaminated plates and cutting boards and 12% contaminated spice containers, all while preparing food.
"Be sure to wash hands thoroughly after handling raw meat," the news release said. "Any utensils that contacted raw meat must also be cleaned. Use separate plates for taking raw meat to the grill and then pulling cooked meat off the grill."
USDA also recommends the use of separate cutting boards, one for meat and another for vegetables and fruit, to avoid cross-contamination, the release reported.
