Did You Know?
Food Borne Illnesses Increase
During The Summer Months.

Bacteria are present everywhere in our environment. These microorganisms grow faster in the warm summer months. The warmer and moister the temperature and humidity get, the faster food borne bacteria grow. Harmful bacteria can rapidly multiply on food. When this happens, someone eating the food can become ill. Summer means eating outdoors, picnicking, and barbecuing. The safety controls of your kitchen may not always be available.

You can fight bacteria! We are all never too old to learn food safety. Here are five basic steps to safer food in the summer time.

1. Wash hands, utensils and work surfaces often, even when outdoors.
   Tip: Pack disposable washcloths, moist towelettes and paper towels for picnic and barbecues.
   
   
2. Barbecue food to proper temperatures. Use a food thermometer. Tip: Do not partially cook food ahead of time and transport it. This allows bacteria time to survive and multiply.
   
   
3. Refrigerate properly. Keep cold food cold. Tip: Use a cooler with plenty of ice and frozen ice packs for away-from- home gatherings or even for transporting food from the grocery store to home.
   
   
4. What about those leftovers? Food should never be left out for more than two hours, at home or when dining outdoors. At temperatures 90 degrees or above food should not be left out for more than one hour. Tip: Play it safe! Put those leftovers back on ice or in the refrigerator as soon as you finish eating.
   
   
5. Rinse and scrub all fruits and vegetables. Tip: Even watermelon or other melons. Rinse the melon well before slicing or cutting up for a fruit salad. Bacteria could be on that melon! If In Doubt -Throw it Out!

If In Doubt -Throw it Out!