It’s hard to believe the 4th of July is already upon us!
Many of us will be celebrating with picnics, cookouts, and family get-togethers. One of my colleagues in Clay County, Samantha Murray, did a great article about preventing food poisoning while celebrating. Our youth have also been attending grilling summer camp programs and learning many of these tips plus lots more. The youth have learned about how to use a grill safely, how to prepare food safely and prevent cross-contamination or food-borne illness, and the nutritional benefits of animal protein in diets. Our district will have its annual competition to advance to the state-level competition on July 30 at the Washington County Extension Office, in Chipley, Florida.
I just wanted to take a moment to recap the tips Samantha gave to keep all of us safe and healthy while celebrating.
- Keep raw meats in a separate cooler than ready-to-eat items or beverages.
- Foods with mayonnaise are less acidic creating a better environment for bacterial growth
- Chicken and ground beef needs to be cooked to 165°F
- Wash hands if soap and water are not available use hand sanitizer to reduce the risk of contaminating food.
- Use different tongs or spatulas for cooked and uncooked meat or wash them after being in contact with raw meat.
- It is recommended to refrigerate leftovers within two hours unless it’s really hot, then the window shrinks to about an hour.
Other items you may want to think about.
- Keep beverages in a separate cooler from other foods, people will be going in and out of beverage coolers much more keeping the temperature higher and allowing bacterial growth.
- Cook cuts of pork, beef, or shrimp to 145°F
- Don’t sit charcoal grills on plastic tables and make sure the area is free from debris that can catch fire, including limbs or tents overhead.
- Clean up after yourself leaving only footprints in the area you were in!
- Enjoy time with friends and family safely!
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