Labor Day weekend food safety travel tips come from Jesus Garcia, Public Affairs Specialist with the Food Safety Education Staff with the USDA. While many people stay at home during this long holiday weekend, others travel, especially to campsites and to go on picnics. And food safety is even more critical when you are away from home. First pack perishable foods into your cooler directly from the fridge or freezer. You can pack meat and poultry products while they are still frozen. Put an appliance thermometer in your cooler to make sure that the food stays safe and cold at 40°F or below. The danger zone, when bacteria counts can double in food every 20 minutes, is from 40°F to 140°F. Keep raw meat and poultry away from cooked foods and produce that is eaten raw, in the cooler … [Read more...]
Don’t Get Food Poisoning This Summer! Tips from USDA
Don't get food poisoning this summer with tips from the USDA. Warmer temperatures mean that food safety rules change, and there is more opportunity for pathogens to grow in food. Pack perishables with a cold source every time. Food that is in the danger zone of 40°F and 140°F is risky. In that temperature range, pathogen bacteria can double in volume every 20 minutes. When it's hot outside, with a temperature of 90°F or higher, you must refrigerate perishable foods within one hour, not the two hours that is commonly recommended. Keep cold foods cold by using ice to envelop the serving container, or keep it in a cooler with ice packs until you're ready to serve. Keep hot foods hot by placing food in warmings trays or in a cooler spot on the grill. And when you're done eating, … [Read more...]
With Warmer Weather Here, Keep Food Safety in Mind
With warmer weather here at last, it's important to keep food safety in mind with these tips from the Michigan Department of Agriculture and Rural Development. Picnics and barbecues mean that you are eating and preparing food in weather more conducive to the growth of potentially harmful bacteria. You should always take precautions when preparing, holding, and serving foods, but those precautions are especially important when the ambient air temperature is high. Tina Slawinski, MDARD's Food and Dairy Division Director, said in a statement, "Food which hasn’t been cooked or stored properly can cause mild foodborne illness, but it can also lead to serious illness or even death. Whether you’re packing a picnic for a sporting event or outdoor recreation, or planning a backyard barbecue, … [Read more...]
