Dear Reader,
Labor Day is often thought of as the unofficial end of summer. The three-day weekend is an opportunity to squeeze in a bit more fun before school starts, leaves begin to fall and cooler temperatures. And for many, the holiday weekend includes a meal shared with family and friends.
Here are some food safety tips to keep your end-of-summer get-together free from foodborne illnesses:
Food preparation and storage: - Wash your hands with warm, soapy water before and after handling or preparing food, especially raw meat, poultry, fish, shellfish and eggs
- Use hot, soapy water to wash utensils, cutting boards and other surfaces where food will be prepared
- Keep raw foods separate from ready-to-eat foods to prevent cross-contamination and refrigerate raw foods in containers
- Thaw meat, poultry, fish or shellfish in the refrigerator, microwave or in cold water that’s changed every 30 minutes
- If you marinate meat or poultry, don’t serve the unused marinade
Safe-cooking temperatures: - Use a food thermometer to safely cook meat, poultry or fish to their recommended temperatures
- 145 F – Steaks, roasts, fish
- 160 F – Ground beef, pork and egg dishes
- 165 F – Chicken breasts and whole poultry
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