Delaware State University Cooperative Extension

SUMMER
FOOD SAFETY
TIPS
Hot fun in the
summertime!

Face it. Dirty hands

carry bacteria that can
make you sick. Always
wash hands in hot, soapy
water before and after
handling food.
Avoid the danger zone.
Keep hot foods hot
above 140Fand cold
foods coldbelow 40 F.
Use plenty of ice to keep
cooler contents cold.
Use a meat thermometer
to measure the internal
temperature of meat.

Oh, how they grow!

In warm and hot weather, bacteria grows

very quickly. Bacteria thrive on a mix of
heat (90 to 110) and moisture. Following established safe food handling procedures will help you avoid foodborne ill
nesses during the summer months.

Keep food out of the danger zone.

Cold foods should be kept below 40F
and hot foods above 140F.

Keep hands clean. We touch lots of

things with our hands during the day,

such as our hair and faces, and door

handles. If we pick up something
harmful, it can easily be transmitted to
our eyes and mouths, and to the foods
we eat. Germs on hands from one
food can be transferred to another, if

we fail to wash our hands clean.

People tend to eat more seafood and fish

during warm months. If you are preparing
fish, here are some healthful guidelines to
follow:

Chill, baby!

The fish's eyes should be clear and

bulge slightly. Only a few fish, such
as walleye, have naturally cloudy
eyes.
Whole fish and fillets should have
firm and shiny flesh. Dull flesh may
mean the fish is old. Fresh whole fish
also should have bright red gills free
from slime.
If the flesh doesn't spring back when
pressed, the fish isn't fresh.
There should be no darkening around
the edges of the fish or brown or yellowish discoloration.
The fish should smell fresh and mild,
not fishy or ammonia-like.
Cook fish until it's opaque and flakes
easily with a fork.
Avoid eating raw oysters or raw shellfish. People with liver disorders or
weakened immune systems are especially at risk for getting sick.

Keep COLD foods COLD (below 40 F)

Cream pies and puddings, seafood salads

and egg dishes need to be kept cold, below
40 F. This keeps bacteria from growing
that could make people ill. Dont let these
foods or fish, poultry and meat stand at
room temperature for more than 2 hours
(including preparation, storage, and serving time). Don't put out large quantities of
these foods at one time. Serve only what
is needed at a time. When that food runs

out, replace it to keep them as cold as possible. Serve these foods in containers that
can go from the refrigerator to the table.
When storing food in a cooler, fill it with
plenty of ice or freezer packs to keep food
cold. Store drinks in one cooler and foods
in another to keep them colder. Keep coolers in shaded areas out of the sun to help
foods stay cold.

Summer Sizzle
Keep HOT Foods HOT (Above 140 F)

Bacteria grow best in lukewarm foods. Keep protein foods such as seafood, poultry, and cooked
meats hot by using an electric hot tray or chafing
dish. Small candle warming units may not work
well enough. Never let these foods stand at room
temperature for more than 2 hours (including
preparation, storage, and serving time).

meat balls, casseroles,

and hamburgers to
160 F. Use a meat
thermometer to determine the proper degree of doneness.
1 out of every 4 hamburgers turns brown in the
middle BEFORE it has reached a safe internal
temperature, according to recent USDA research.

Raw meat may contain harmful bacteria. Dont eat

or taste raw or undercooked ground beef. To be
sure that all bacteria are destroyed, cook meat loaf,

The Thrill of the Grill

try parts to 170 F.
Youve got your meat, your marinade and the
Fish should be opaque
charcoal for the big barbeque. Here are some tips and flake easily.
to help keep your outdoor cooking safe.
The color of cooked
Refrigerate foods that are marinated for long
meat and poultry is
periods of time. Don't use sauce that was used to not a sure sign of its degree of doneness. For
marinate raw meat or poultry on cooked food. Boil instance, hamburgers and fresh pork can remain
used marinade before applying to cooked food.
pink even after cooking to temperatures of 160 F
or higher. Smoked poultry remains pink, no matter
When grilling foods, preheat the coals on your
how cooked it is. Only by using a food thermomegrill for 20 to 30 minutes, or until the coals are
ter can you accurately determine that meat and
lightly coated with ash.
poultry have reached safe internal temperatures.
Use a meat thermometer to insure that food
reaches a safe internal temperature.

When taking foods off the grill, do not put

cooked food items back on the same plate that
previously held raw food.

Hamburgers should be cooked to 160 F, while

large cuts of beef such as roasts and steaks may be Following this advice will help you have fun in
cooked to 145 F for medium rare or to 160 F for the sun!
medium. Cook ground poultry to 165 F and poulFor more information on food safety issues, contact Dr. Carol Giesecke
cgiesecke@desu.eduz302-857-6439
Nutrition, Consumer Economics & Health Specialist
Delaware State University Cooperative Extension

Cooperative Extension Education in Agriculture, 4-H and Home Economics, Delaware State University, University of Delaware and United States Department of Agriculture cooperating, Dr. Dyremple B. Marsh, Dean and Administrator. It is the policy of Delaware Cooperative Extension that no person shall be
subjected to discrimination on the grounds of race, color, sex, disability, age, or national origin.
2007