Spring break has begun for American students! Many families will be enjoying cookouts this week, whether while traveling or at home. However, this festive time can easily be spoiled by a case of food poisoning without following a few simple food safety tips. Read below for the preventative measures that could save a trip to the emergency room while on break.
Wash up!
While this may seem like an obvious general hygiene step, its importance can often be overlooked. Before preparing or handling any food products, wash one’s hands thoroughly by scrubbing with warm water and soap for at least 20 seconds. Particularly after dealing with uncooked meats, seafood, eggs or flour, one should wash their hands to avoid cross-contamination and the spreading of raw juices.
Following all food preparation, and prior to reuse, make sure any utensils, cutting boards or other materials used are washed with hot water and soap.
Fruits and vegetables should also be subject to a thorough rinsing before preparation, as they can collect dirt and other substances on the surface that can include dangerous pathogens. Slicing dirty fruits or vegetables without a washing could result in the fruit’s interior being exposed to harmful materials.
Is it fully cooked?
It is vital to cook all raw meats, seafood and other susceptible dishes to a safe temperature in order to steer clear of food poisoning. Americans can avoid contaminating guests with food poisoning at the next cookout by using the Centers for Disease Control and Prevention (CDC) and FoodSafety.gov following chart of foods and their safe temperatures.
| Beef, bison, veal, goat, and lamb | Steaks, roasts, chops | 145Rest time: 3 minutes |
| Ground meat and sausage | 160 | |
| Casseroles | Meat and meatless | 165 |
| Chicken, turkey, and other poultry | All: whole bird, breasts, legs, thighs, wings, ground poultry, giblets, sausage, and stuffing inside poultry | 165 |
| Eggs | Raw eggs | Cook until yolk and white are firm |
| Egg dishes (such as frittata, quiche) | 160 | |
| Casseroles (containing meat and poultry) | 165 | |
| Ham | Raw ham | 145Rest time: 3 minutes |
| Precooked ham (to reheat) | 165Note: Reheat cooked hams packaged in USDA-inspected plants to 140°F | |
| Leftovers | Any type | 165 |
| Pork | Steaks, roasts, chops | 145Rest time: 3 minutes |
| Ground meat and sausage | 160 | |
| Rabbit and venison | Wild or farm-raised | 160 |
| Seafood | Fish (whole or filet), such as salmon, tuna, tilapia, pollock, bass, cod, catfish, trout, etc. | 145 or cook until flesh is no longer translucent and separates easily with a fork |
| Shrimp, lobster, crab, and scallops | Cook until flesh is pearly or white, and opaque | |
| Clams, oysters, mussels | Cook until shells open during cooking |
Americans can increase the likelihood of a relaxing Spring break, free of food poisoning, by following the above food safety tips– thorough washing of hands, preparation materials and fruits and vegetables, as well as being sure to cook raw foods to their certified safe temperatures before consumption.
