According to the Cabinet of Health and Family Services, hot weather events, such as July 4, offer opportunities for development of food-borne bacteria. When foods are heated in the summer, the bacteria multiply rapidly.
The Cabinet recommends that you remember to pack, transport and keep food safe. Cold foods should be kept below 4 ° C to prevent the growth of bacteria. Meat, poultry and seafood can be packaged frozen to keep them cold longer.
They also say that refrigerators should stay closed and that the cooler should be opened as often as possible after the picnic to keep the contents cold longer.
Do not contaminate food. Be sure to pack raw meat, poultry and seafood to prevent your juices from contaminating cooked / cooked foods or raw foods such as fruits and vegetables.
And remember, food safety starts outdoors with a good hand wash. Before preparing your picnic party, make sure your hands and surfaces are clean. If you do not have access to running water, use a jug of water, soap and paper towels. You may also consider using disposable wipes to clean your hands.
And of course, make sure that the food is well cooked. Authorities suggest using a meat thermometer to ensure a safe internal cooking temperature. 160 ° F for hamburgers and ground pork, veal or lamb; 165 ° F for poultry; and 145 ° F for fish.
When cleaning the grill with a bristle brush, make sure the roasted food does not contain loose hair.
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