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Episode Transcription
From Washington State University Extension, welcome to Food Safety in a Minute.
As temperatures rise, here are several tips to keep your family safe during 4th of July picnics. Disease causing bacteria multiply more rapidly with hot temperatures. If it’s above 90 degrees F, perishable food left outside the cooler for more than two hours should be discarded. To be certain, your cooler ice packs are working, pack an instant read thermometer. Your cooler should be at or below 40 degrees F.
You can also use the thermometer to cook meat to safe end-point temperatures. For hamburgers, the temperature is 160 degrees F. Color is not a guide. Remember to keep raw meat juices from touching other foods. Wash your hands before preparing food and after handling raw meat, poultry, and fish.
Have a great 4th of July holiday with family and friends.
I’m Susie Craig.
Resources
United States Department of Agriculture. Food Safety and Inspection Service. Stay Food Safe this July 4th.
7/1/20. Accessed online 5/16/23.