Pay attention to time and temperature: Remember the amount of time perishable food can be left outside the refrigerator or freezer drops from two hours to one hour in temperatures above 90 degrees Fahrenheit. Throw away any leftovers that have sat out longer than these advised time limits.
Use several ice coolers: Keep perishable foods cold, even when transporting, by packing them in an insulated cooler filled with ice and/or frozen gel packs. Securely wrap raw meats to avoid raw meat juices from dripping on other surfaces and always pack in a separate cooler away from drinks and prepared dishes. Open the coolers as infrequently as possible.
Avoid cross-contamination: Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, or utensils. To avoid it, remember to wash your hands before and after handling food, keep all food prep and serving surfaces clean and don’t use the same cutting board, platter and utensils for raw and cooked meats and poultry.
Pack a meat thermometer: The only way to be sure food is safely cooked to a safe minimum internal temperature is to use a thermometer. Ground meats or burgers and poultry should reach 165 degrees Fahrenheit and whole cuts of meat (steaks, chops, ribs, roasts) including pork, beef, lamb and veal, cook should reach 145 degrees Fahrenheit followed by a 3-5 minute rest period before carving.
Pack plenty of non-perishables: Limit the risk and worry by bringing along plenty of safe foods to snack on such as whole pieces of washed fruits or vegetables, trail mix, pretzels, nuts, seeds, raisins or other dried fruits.
When it doubt--- throw it out! Foodborne illness peaks during the summer because heat and humidity are ideal conditions for bacterial growth. Don’t become the 1-in-6 individuals that suffers from food poisoning this summer!
These materials are provided to you by Blythedale Children’s Hospital and
Kohl’s Eat Well, Be Well Nutrition Outreach Program.
For more tips and information, please visit www.blythedale.org/kohls.
Blythedale Children's Hospital, through the generosity of Kohl’s Department Stores, is proud to offer Blythedale and Kohl's Eat Well, Be Well, an innovative outreach program designed to bring health and nutrition education to schools throughout Westchester and Putnam counties. Through this program, Blythedale staff members teach healthy eating habits to children by providing curricula, training and educational tools to school districts throughout the area. The program provides general nutrition guidelines to students, parents and school faculty. Blythedale Children's Hospital offers experts in nutrition and health-education to speak with local parenting groups, PTAs and school personnel.
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