Environmental Health Scientist, Gary Stewart talks on KLCY about food safety at the barbecue.
Give'm Health
WITH THE SUMMER HEAT AND BAR B QUES GOING ON, IT’S IMPORTANT TO KEEP FOOD AT THE RIGHT TEMPERATURE AND LEFTOVERS STORED CORRECTLY. MAKE SURE NOT TO LEAVE YOUR FOOD OUT IN THE HOT WEATHER TOO LONG, SOME FOODS CAN CAUSE ILLNESS IF NOT KEPT COLD OR HOT ENOUGH. MEATS, FISH, DAIRY PRODUCTS, POULTRY AND RELATED FOODS SPOIL RAPIDLY. HOT FOODS NEED TO BE KEPT AT 135 DEGREES OR HOTTER AND COLD FOODS AT 41 DEGREES OR COOLER. WASH YOUR HANDS OFTEN TO AVOID CONTAMINATED FOOD.
WHEN YOU GET READY TO STORE YOUR LEFTOVERS, REMEMBER TO COOL YOUR HOT FOODS TO 41 DEGREES BEFORE CLOSING THE CONTAINER OR WRAPPING THEM UP .
COOKING TEMPERATURES
130°F: WHOLE BEEF ROASTS
[AT LEAST 121 MINUTES]
135°F: COMMERCIALLY-PRE-COOKED FOODS; AND FRUITS & VEGETABLES
[AT LEAST 15 SECONDS]
145°F: SHELLED EGGS, WHOLE MUSCLE FISH, BEEF, PORK (MEATS)
[AT LEAST 15 SECONDS]
155°F: GROUND, CHOPPED OR INJECTED
MEATS; AND GAME MEAT
[AT LEAST 15 SECONDS]
165°F: POULTRY; FOODS STUFFED WITH
MEAT AND/OR STUFFING
[AT LEAST 15 SECONDS]
SANITIZERS
CHLORINE: 50 to 100 ppm, 75 degrees
QUATS: 200 ppm, 75 degrees