FEATURE – USDA TIPS FOR SAFE SUMMER/JULY 4TH GRILLING
INTRO: The U.S. Department of Agriculture wants to declare Americans free of foodborne illness this Independence Day. USDA’s Patrick O’Leary has more. (1:42)
ALONG WITH FIREWORKS AND FLYING THE FLAG, MAKE SURE TO BE “FOOD-SAFE” THIS SUMMER. FOLLOW THE ADVICE OF THE EXPERTS AT THE U.S. DEPARTMENT OF AGRICULTURE AND CELEBRATE FREEDOM - FROM FOODBORNE ILLNESS.
Diane Van, USDA Food Safety & Inspection Service: Summer is full of big picnics like 4th of July, when families get together to barbecue. And summer also with its warmer temperatures, is an ideal time for bacteria to grow faster. So, it’s important to remember the four basic messages of clean, separate, cook and chill.
WHEN YOU’RE COOKING OUT, BRING CLEANING ITEMS WITH YOU, TO KEEP HANDS, UTENSILS AND SURFACES CLEAN. BRING SEPARATE PLATES AND CUTTING BOARDS, SO JUICES FROM RAW FOODS DON’T CONTAMINATE COOKED FOODS.AND BRING ALONG A FOOD THERMOMETER, TO COOK FOODS TO SAFE INTERNAL TEMPERATURES.
Van: It’s important to use a food thermometer. You can’t tell by looking. Cook hamburgers to 160 degrees F, and poultry to 165 degrees F.
TO CHILL FOODS WHEN TRANSPORTING OR STORING LEFTOVERS, USE A COOLER WITH ICE OR FREEZER GELS. MAKE SURE IT’S AT 40 DEGREES OR BELOW. FOR COLD DRINKS, CONSIDER USING A SEPARATE COOLER YOU MAY OPEN MORE FREQUENTLY. AND DON’T LET FOODS SIT OUT FOR MORE THAN ONE HOUR IN HOT WEATHER.
Van: If you don’t know how long the food has been sitting out…when in doubt - throw it out.
GOT ALL THAT? IF NOT, IT’S YOUR PATRIOTIC DUTY TO ASK A FOOD SAFETY QUESTION ONLINE AT ASKKAREN.GOV, OR BY CALLING THE USDA’S MEAT AND POULTRY HOTLINE AT 1-888-MPHOTLINE. FOR THE U.S. DEPARTMENT OF AGRICULTURE, I’M PAT O’LEARY.
USDA is an equal opportunity provider, employer and lender. To file a complaint of discrimination, write: USDA, Director, Office of Civil Rights, 1400 Independence Ave., SW, Washington, DC 20250-9410 or call (800) 795-3272 (voice), or (202) 720-6382 (TDD).
