Summer food safety

Grill, chill, and stay safe with these summer food safety essentials from Alyssa Tedesco, CDN, RDN.

Summer is a time for backyard barbecues, family reunions, picnics, festivals, and other outdoor events. These gatherings are a fun way to enjoy warm weather and good food. However, hot weather can also make it easier for germs to grow on food and make people sick.

Foodborne illnesses happen when people eat or drink food that contains harmful germs, viruses, or other unsafe substances. These illnesses can cause stomach pain, vomiting, diarrhea, or fever.

Germs grow quickly when food is kept between 40°F and 140°F. This temperature range is called the "danger zone". During summer events, hot weather and food sitting out for a long time can increase the chance of germs growing.

Some common causes of foodborne illness include: 

• Food left out too long without refrigeration

• Beef, pork, or chicken that is not cooked enough

• Raw foods touching cooked foods

• Food that is not cooled or reheated properly

• Not washing hands before handling food

Following food safety rules can help keep everyone healthy and ensure that the event is remembered for being fun – not for getting people sick!

Food safety tips for summer events:  

• Keep cold foods at 40°F or below

• Keep hot foods at 135°F or above

• Cook foods to the recommended temperatures

• Use coolers and ice packs to keep foods cold

• Do not leave food in the danger zone for too long

• Put out small amounts of food at a time, and refill as needed

• Provide places for people to wash or sanitize their hands

• Keep food covered to protect it from insects, dirt, and other contamination

• Throw away food that has been left out too long or stored unsafely

By following these simple steps, everyone can enjoy safe and healthy summer celebrations!