DHSS Press Release

SUMMER FOOD SAFETY IS WORTH A REMINDER

The warmer weather means that outdoor eating is on the upswing. Proper food preparation and storage is more important than ever to avoid foodborne illness, a most unpleasant summertime threat. The Delaware Division of Public Health would like to remind you that by taking a few easy precautions, you can safely enjoy the summer picnics and barbeques ahead! TIPS:

• Keep cold food cold, 40 degrees or below. Use coolers with ice or frozen gel packs.
• Keep hot food hot, 140 degrees or higher. Wrap well and keep in an insulated container.
• Pack beverages in one cooler, perishable foods in another.
• Frozen meat, seafood and poultry should be packed when still frozen; it will remain colder longer than thawed foods. Wrap securely so juices don't contaminate other food items.
• Coolers with ice should be drained of water and replaced with new ice as melting occurs.
• Perishable foods should not sit out for longer than two hours, and only up to one hour in temperatures 90 degrees or higher.
• Do not use plates or utensils that have been touched by other foods, such as raw meat or poultry, unless first washed in hot, soapy water.
• Rinse all fruits and vegetables well under running tap water or scrub with a clean vegatable brush while rinsing.
• Dry fruits and vegetables with a clean cloth or paper towel.
• Keep cooler in air conditioned section of your car instead of the hot trunk, and limit amount of times it's opened.

Safe grilling tips:

• Marinate foods in the refrigerator, not on counters or outdoors. Use separate portions of marinade for use on other food items - do not reuse marinades.
• Don't use plates or utensils that have previously held uncooked food items to serve cooked items; wash well first in hot, soapy water.
• If partially cooking food in microwave or stove to reduce grilling time, do this immediately before grilling-do not wait to grill.
• Use a food thermometer to ensure grilled food is thoroughly cooked:

145 degrees-Fin fish (cook until opaque, separates easily with fork), beef, veal, lamb steaks roasts 160 degrees - Ground pork, ground beef 165 degrees - Poultry (breasts and whole poultry. For whole, take measurement in thigh) Shrimp, lobster and crab - the meat should be pearly, opaque Clams, oysters and mussels -- until shells are open

Clean eating utensils and clean hands are also important safety tips when enjoying food outdoors.

Delaware Health and Social Services is committed to improving the quality of the lives of Delaware's citizens by promoting health and well-being, fostering self-sufficiency, and protecting vulnerable populations.