SUMMER IS ALMOST HERE!!!!
As the long days approach and making memories
is top on the "To Do" list...
Find out how to keep your family HEALTHY and SAFE...
Stay out of the water if you have diarrhea
Shower before you get in the water
Don't pee or poop in the water
Don't swallow the water
Follow the "EVERY HOUR - EVERYONE OUT" rule...
Take a bathroom break
Check diapers! (Do not change diapers on pool deck)
Take a drink...stay hydrated
(Image Source: FDA Food Facts)
Keep cold food cold - Be generous on the ice/ice packs. The key to keeping
food cold within a cooler is to layer - Ice/Food/Ice/Food/Ice....
Remember: Ice used to keep food/food containers cold SHOULD NOT be used inside beverages
Don't cross contaminate - If you can, separate and place raw foods in one
cooler and keep beverages and ready to eat foods in a separate cooler
Wash your produce before you pack them into your cooler
Cook foods thoroughly
Steaks & Roasts: 145 degrees F
Fish: 145 degrees F
Ground beef, sausages: 160 degrees F
Chicken: 165 degrees F
Shrimp, Lobster, Crabs: Cook until pearly and opaque
Clams, Oysters, Mussels: Cook until the shells are open
Discard food not under temperature control (under 40 degrees F/over 135 degrees F)
AFTER 2 HOURS
AFTER 1 HOUR - if outdoor temperature is 90 degrees F or above
Always have some means of handwashing - Running water is best, handwipes (not hand sanitizers) are an alternative
(Image Source: Foodsafety.gov)
As you head out to your local Farmers Market,
or even when shopping at the Supermarket!
keep in mind these Food Safety Tips...
Purchase produce that is not bruised or damaged
Cut produce (especially cut melons, tomatoes, lettuce) requires refrigeration,
make sure these items are displayed under refrigeration or surrounded by clean ice.
Bag your purchases by segregating your produce from any raw meats and seafood
Always wash your produce before eating, cutting or cooking.
Did you know? Even fruits and veggies with "skins" should be washed first...
Produce such as watermelon or canteloup may have dirt/bacteria on the skin,
as you cut them, you risk transferring the bacteria to the inside edible part.
Refrigerate cut or peeled fruits and vegetables
According to the FDA, Farmers are required to store eggs at 45 degrees F.
Inspect eggs before purchasing and purchase only clean, uncracked shelled eggs