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5 Tips for Summer Food Safety

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Dining ‘Al Fresco’ is always fun but the warm weather can spell trouble when it comes to keeping food fresh. More than 20% of all food-borne illnesses result from food consumed in the home. This affects about one out of every six Americans each year. Here’s 5 tips to keep your food safe in the summer heat!

 

Soap and Water

  • Wash your hands in warm soapy water before handling food and between tasks
  • Wash hands whenever returning to the food prep area
  • Wash and sanitize food prep surfaces and all dishes and utensils after use – take special     precautions with wooden utensils and cutting boards, can openers & scissors, etc.
  • Protect all surfaces that food will contact from insects, pests and animals

Germiest surfaces: fridge water dispenser, rubber spatula, blender, fridge produce bins & deli compartment, knife block, can opener, fridge seal

Separate Raw & Cooked Foods

  • Keep raw meats, poultry and seafood from touching other foods
  • Separate equipment and utensils to prevent cross-contamination
  • Store food in closed containers to prevent contact with other foods

Cook Foods Thoroughly

  • Ensure that all meats, seafood, poultry, and eggs are cooked completely (juices should run clear)
  • Bring all soups and sauces to boiling

Keep Food at Safe Temperatures

  • Cooked foods should be refrigerated after 2 hours (1 hour if temps are over 90° F)
  • Keep perishable foods refrigerated until serving (below 40° F)
  • Store hazardous foods on bottom shelves so they can’t drip and cross-contaminate
  • Keep cooked foods hot until serving
  • Do not thaw frozen foods at room temperature
  • Watch expiration dates

Use Clean Water and Raw Foods

  • Use clean tap water to prepare foods and clean surfaces
  • Select fresh, unblemished produce and meats
  • Wash all produce, extra care on anything to be eaten raw

Don’t become a statistic! Keep yourself and others safe from foodborne illness!

 

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