Memorial Day weekend typically kicks-off summer activities, including backyard bashes and picnics in the park. Fun is typically top of mind when planning outdoor activities – not food poisoning.
Mahima Bhasin, RD/LD, a Medical City McKinney dietitian offers the following tips to keep food safe:
- Wash your hands with soap and water and clean under fingernails. Be sure to dry your hands with a clean paper towel and use the paper towel to turn off the water.
- Separate raw meat from cooked meat. Cross-contamination occurs when juices from raw meat touch ready-to-eat foods, so use two different cutting boards or plates for raw food and cooked foods.
- Cook your food to the recommended temperature and time to destroy any potentially harmful bacteria.
- Thaw frozen food in the refrigerator and not on the counter or microwave.
- Refrigerate food after one hour. Refrigerated foods are no longer safe after they have been in temperatures above 40° for more than two hours.
Following these simple tips will help you and your guests enjoy the summer grilling season.