It’s that time of the year for cookouts and picnics. Here are a few food safety tips courtesy Charlestown retirement community’s Dining Service Department:
Wash hands before preparing food and between handling raw and ready-to-eat foods.
Keep raw food separate from cooked food.
Prevent cross contamination from marinades. Always marinate raw food in the refrigerator, never on the counter. If you use marinade as a sauce on the cooked food, reserve a portion of the marinade before putting the raw meat or poultry in it.
Use different plates to carry raw meats and cooked meats to and from the grill.
Keep cold food below 40 degrees Fahrenheit and hot food above 140 degrees Fahrenheit.
Cook poultry until the meat is white. Internal temperature is best at 170 degrees.
Cook hamburgers until there are no traces of pink in the center or blood in the juice.
Cook fish until it flakes.
Have a great summer