July 4 brings fireworks lighting up the sky and families gathering for barbecues, picnics and outdoor fun. The summer holiday also brings an increased risk of foodborne illness.
Warm weather and outdoor settings create perfect conditions for bacteria to grow, making food safety more important than ever during holiday celebrations.
Whether you're grilling in the backyard, going to the lake or heading to the park, these simple precautions can help keep everyone safe and healthy this Independence Day.
1. Proper Food Storage: Before, During and After your Celebration
• Shop safely: Keep raw meats separate from other foods in your shopping cart; fruits and vegetables should be in grocery bags. Always buy your food from permitted grocery stores.
• Keep cold foods cold: Use insulated bags or coolers with ice packs when transporting meat, dairy, or perishable items for drives longer than 30 minutes.
• Organize the fridge and cooler: Buy fresh meat a couple of days before you plan to cook it. Keep raw meats separate from other foods to avoid cross-contamination. Store them in sealed containers or plastic bags at the bottom of the refrigerator/cooler to prevent juices from leaking onto other items.
• Chill leftovers fast: After grilling is done, refrigerate within two hours or within one hour if it is over 90 degrees Fahrenheit outside. Consume within three to four days.
2. Safe Food Handling: Clean Hands, Clean Surfaces and be Water-Wise
Cross-contamination is a common cause of foodborne illnesses, especially during meal preparation when handling raw meat and poultry.
• Separate cutting boards: Use one cutting board for raw meat, poultry, or seafood and a different one for vegetables, fruits, and ready-to-eat foods. This prevents bacteria from raw meats from transferring to other foods.
• Sanitize surfaces: Clean countertops and food prep areas frequently with hot, soapy water or a sanitizing bleach solution, especially after working with raw ingredients.
• Wash hands and utensils: Wash your hands with soap and water for at least 20 seconds before and after handling raw meat, poultry, or eggs. Clean knives, utensils, and cutting boards thoroughly with hot soapy water between tasks.
• Clean water: If celebrating in a park, beach, or camping area, bring plenty of clean water for food prep and hand washing. Avoid using water from lakes or streams for cooking or cleaning.
3. Grill like a Pro: Food Safety Tips for Backyard Barbecue Masters
Cooking food to the proper temperature is the most effective way to kill harmful bacteria such as Salmonella, E. coli, and Listeria.
• Start with a clean grill: Before cooking, scrub the grill grates to remove old food debris and grease.
• Chicken: Use a food thermometer to check that the internal temperature of the chicken reaches at least 165 degrees Fahrenheit.
• Hot dogs and pre-cooked meats: Reheat to an internal temperature of 165 degrees Fahrenheit.
• Ground beef: Ground meats should reach an internal temperature of 160 degrees Fahrenheit.
• Pork, steak and fish: Cook to an internal temperature of 145 degrees Fahrenheit.
4. Keep Hot Foods Hot and Cold Foods Cold
When food is not kept at a safe temperature, you won’t always see, smell, or taste the danger.
• Keep hot foods hot: Use chafing dishes, slow cookers, or warming trays to maintain hot foods at 135 degrees Fahrenheit or above. Cover or wrap in foil or use lids to retain heat and protect from flies or dust.
• Keep cold foods cold: Keep cold dishes, such as (potato salad, deli meats, or fruit) at or below 41 degrees Fahrenheit by placing them on ice or cold packs. Refresh ice as needed to maintain temperature, and only take out what you plan to serve immediately.
• Two-hour rule: Discard any perishable food left out in the “Danger zone” (41 degrees Fahrenheit -135 degrees Fahrenheit) for more than two hours (one hour if it’s over 90 degrees Fahrenheit outside).
5. Pack it Right: Safe Food Transport and Storage
Transporting and storing food safely prevents dangerous temperature shifts that can lead to foodborne illness.
• Use the right cooler: Insulated coolers are essential for keeping food at safe temperatures. Use hard-sided coolers for perishable items and soft-sided coolers for drinks or non-perishables.
• Bring enough coolers: One for drinks (opened frequently) and two for perishable food (kept closed). Designate one perishable cooler for ready-to eat foods, fruits, and sides, and the second perishable cooler for raw meats to prevent cross-contamination. Label each cooler clearly and place a thermometer inside the cooler to monitor temperatures regularly during travel and storage.
• Store safely: Transport coolers inside the vehicle rather than inside a hot trunk. Once you arrive at your destination, move coolers into the shade and keep the lids closed as much as possible.
Carson City Health and Human Services wishes everyone a happy and safe Fourth of July!
For information about services and programs through Carson City Health and Human Services, visit gethealthycarsoncity.org, or call (775) 887-2195. You can visit the CCHHS office at 900 E. Long St. in Carson City or follow CCHHS on Facebook at facebook.com/cchhs, or Instagram at GetHealthyCarsonCity.