It’s important to keep food at the right temperature and stored correctly.  Listen to the radio clip below to hear tips on barbecue safety this summer.

Keep the fun more fun by staying safe, worry free and healthy.

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, 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. Use shallow pans to help cooling.

FUN FACTS:

– IT IS ESTIMATED NEARLY 80% OF ALL FOOD BOURNE ILLNESS OCCUR IN THE HOME

– KITCHEN SINK IS THE MOST GERM RIDDEN AREA IN A HOME

             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 MUSSEL 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

If you are doing a Temporary Food Service Event remember to obtain a permit. GO TO: www.tricountyhealth.com or at one of our office 133 S 500 E, Vernal or 409 S 200 E, Roosevelt or call Gary at 435-722-6300