Memorial Day weekend traditionally kicks off the season for outdoor parties and barbeques. Kathy Carley-Spanier, RN, director of Community Health at Greenwich Hospital, offers these food safety tips to help protect you and your family throughout the summer.
Summer food safety tips:
• Wash hands and surfaces often to avoid the rapid spread of germs, which can cause foodborne illnesses.
• Use warm, soapy water to wash your hands before and after handling food and after using the bathroom, changing diapers and handling pets.
• When eating away from home, check for an available source of safe drinking water. If no safe source exists, bring water for drinking, food preparation and cleaning. Also, pack clean, wet, disposable washcloths and paper towels for cleaning hands and surfaces.
When bringing food to a picnic or cookout:
• Use an insulated cooler filled with ice or frozen gel packs. Frozen food can also serve as a cold source.
• Foods that must be kept cold include raw meat, poultry, seafood, deli and luncheon meats, 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. Keep the cooler out of the direct sun by placing it in the shade or shelter. Avoid opening the cooler repeatedly so food stays colder longer. Serve cold food in small portions and keep the rest in the cooler.
When cooking on the grill:
• Use separate cutting boards and utensils for raw meat and ready-to-eat items, such as vegetables or bread.
• Keep perishable food cold until ready to cook.
• Use a food thermometer to make sure meat and poultry are cooked thoroughly to their safe minimum internal temperatures. For beef, pork, lamb and veal (steaks, roasts, and chops), the internal cooking temperature should reach 145 degrees with a three minute rest time. For ground meats, the internal cooking temperature should reach 160 degrees. For whole poultry, poultry breasts and ground poultry, the internal cooking temperature should reach 165 degrees.
• Keep grilled meat and poultry hot until served (at 140 degrees or warmer) by setting it to the side of the grill rack, but not directly over the coals where they could overcook.
• Always use a fresh, clean plate and tongs for serving cooked food. Never reuse items that touched raw meat or poultry to serve cooked food.
Remember that perishable food should not sit out for more than two hours and only for one hour if the weather is above 90 degrees. Play it safe and put leftover perishables back on ice once you finish eating so they do not spoil or become unsafe to eat. If you have any doubts, throw it out!
Each year, thousands of area residents benefit from Community Health at Greenwich Hospital’s broad array of wellness programs and services that promote health education. Community Health is one of the beneficiaries of Greenwich Hospital’s annual Under the Stars fundraiser on June 22.
For information about the event, or how to purchase tickets, contact Stephanie Dunn Ashley, director of special events, at 203-863-3865 or email Events@GreenwichHospital.org. Additional information can also be found at giving.greenhosp.org/uts2018
