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USDA
Offers
Summer
Food
Safety
Tips in
Advance
of
Memorial
Day
Weekend
WASHINGTON
DC –
Memorial
Day
weekend
marks
the
unofficial
start to
summer,
and many
Americans
will
celebrate
with
cookouts,
camping,
road
trips,
and
other
activities
that
involve
food.
The U.S.
Department
of
Agriculture’s
Food
Safety
and
Inspection
Service
(FSIS)
is
reminding
families
to take
extra
care not
to let
foodborne
bacteria,
which
grows
more
quickly
in hot
weather,
ruin the
fun.
“This
Memorial
Day
weekend
and all
summer
long, I
encourage
families
to get
outside
and
enjoy
our
natural
resources,
national
parks
and
forests,
and the
variety
of food
America’s
farmers
are able
to
provide,”
said
Agriculture
Secretary
Vilsack.
“It’s
important
to
remember
that
bacteria
grow
faster
in the
same
warm
temperatures
that
people
enjoy,
so extra
care
needs to
be taken
to
prevent
food
poisoning
when
preparing
meals
away
from
home.
USDA
reminds
everyone
to use a
food
thermometer,
and take
advantage
of
resources
like our
FoodKeeper
app
to help
with any
food
handling
questions.”
Last
month,
USDA
launched
its
FoodKeeper
mobile
app,
which
contains
specific
guidance
on more
than 400
food and
beverage
items,
including
safe
cooking
recommendations
for
meat,
poultry
and
seafood
products.
The app
provides
information
on how
to store
food and
beverages
to
maximize
their
freshness
and
quality.
This
will
help
keep
products
fresh
longer
than if
they
were
stored
improperly,
which
can
happen
more
often
during
hot
summer
days.
The
application
is
available
for free
on
Android
and
Apple
devices.
Due to a
variety
of
factors,
including
warmer
temperatures,
foodborne
illness
increases
in
summer.
To help
Americans
stay
healthy
and
safe,
USDA
offers
the
following
food
safety
recommendations.
Bringing
food to
a picnic
or
cookout:
• Use an
insulated
cooler
filled
with ice
or
frozen
gel
packs.
Frozen
food can
also be
used as
a cold
source.
• Foods
that
need to
be kept
cold
include
raw
meat,
poultry,
and
seafood;
deli and
luncheon
meats or
sandwiches;
summer
salads
(tuna,
chicken,
egg,
pasta,
or
seafood);
cut up
fruit
and
vegetables;
and
perishable
dairy
products.
• A full
cooler
will
maintain
its cold
temperature
longer
than a
partially
filled
one.
When
using a
cooler,
keep it
out of
the
direct
sun by
placing
it in
the
shade or
shelter.
• Avoid
opening
the
cooler
repeatedly
so that
your
food
stays
colder
longer.
Cooking
on the
grill:
• Use
separate
cutting
boards
and
utensils
for raw
meat and
ready-to-eat
items
like
vegetables
or
bread.
• Keep
perishable
food
cold
until it
is ready
to cook.
• Use a
food
thermometer
to make
sure
meat and
poultry
are
cooked
thoroughly
to their
safe
minimum
internal
temperatures:
o Beef,
Pork,
Lamb, &
Veal
(steaks,
roasts,
and
chops):
145 °F
with a 3
minute
rest
time
o Ground
meats:
160 °F
o Whole
poultry,
poultry
breasts,
& ground
poultry:
165 °F
• Always
use a
fresh,
clean
plate
and
tongs
for
serving
cooked
food.
Never
reuse
items
that
touched
raw meat
or
poultry
to serve
the food
once it
is
cooked.
Serving
food
outdoors:
•
Perishable
food
should
not sit
out for
more
than two
hours.
In hot
weather
(above
90 °F),
food
should
NEVER
sit out
for more
than one
hour.
• Serve
cold
food in
small
portions,
and keep
the rest
in the
cooler.
After
cooking
meat and
poultry
on the
grill,
keep it
at 140
°F or
warmer
until
served.
• Keep
hot food
hot by
setting
it to
the side
of the
grill
rack,
not
directly
over the
coals
where
they
could
overcook.
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