With Memorial Day approaching and warm weather officially here, Greene County Public Health Officials are reminding people about safe food handling during picnic and grilling season.
“It is important to prepare and transport food safely to prevent foodborne illnesses, such as Salmonella, Norovirus, E. coli, etc.,” GCPH said in a release.
Public health officials say there are four points that you can keep in mind to ensure food safety.
Cooking raw animal foods to the correct temperatures to kill bacteria and prevent foodborne illnesses is one thing to keep in mind.
“Raw fish and whole muscle meats (steak, ribs, roasts) must be cooked to a minimum temperature of 145 degrees Fahrenheit. According to the Ohio Food Code, raw hamburger (ground meats) must be cooked to a minimum of 155 degrees, and raw chicken must be cooked to a minimum of 165 degrees Fahrenheit,” health officials said.
GCPH wants to remind people to keep hot foods hot, and cold foods cold up until the moment of cooking and serving.
“Bacteria begin to multiply between 41 degrees Fahrenheit and 135 degrees Fahrenheit,” the release said.
Remembering to wash hands with soap and warm water and scrubbing them for a minimum of 20 seconds before handling food is also important.
“According to the Partnership for Food Safety Education, 65 percent of consumers don’t wash hands before starting meal preparation. Don’t be a statistic this season,” health officials said.
Keeping foods separated by using different cutting boards and utensils prevents germs from raw proteins from getting on fresh, washed foods.
For more information, people can call Environmental Health Services at Greene County Public Health by dialing 937-374-5607.
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