| Partnership for Food Safety Education

Food Safety on the Move

If you’re on the move with food, remember these food safety tips:

Bring soap to wash hands. Always wash hands before and after handling food. Soap and water is best – hand sanitizer will do if running water isn’t available.
Hot car? No coolers in the trunk! Transport coolers in the air conditioned passenger compartment, not in a hot trunk. On a hot day (+90 degrees F) don’t let food sit in the car for more than 1 hour.
Don’t let food sit out! Perishable foods should not be left out of refrigeration for more than 2 hours – reduce that to just 1 hour on a hot day (+90 degrees F)!
Pack plenty of ice. Pack lots of ice or ice packs in your cooler to keep food cold. Leftover food is safe only if the cooler still has ice in it. Otherwise, discard leftovers.
Keep raw meat separate. Keep wrapped raw meat and poultry separate from cooked foods, fruits and vegetables.
Use a food thermometer. Use a food thermometer to make sure your food is cooked to a safe internal temperature and not overcooked. You can’t tell by looking!

Download the Food Safety on the Move Flyer

Grill Master

A true “Grill Master” always knows to clean, separate, cook and chill to ensure a pleasant cookout for all.

Wash your hands with warm water and soap for at least 20 seconds before and after handling food.
Always marinate foods in the refrigerator, not on the counter or outdoors. Don’t use sauce that was used to marinate raw meat or poultry on cooked food. Boil used marinade before applying to cooked food or reserve a portion of the unused marinade to use as a sauce.
When grilling foods, preheat the coals on your grill for 20 or 30 minutes, or until the coals are lightly coated with ash.
If you partially cook food in the microwave, oven or stove to reduce grilling time, do so immediately before the food goes on the hot grill.
When it’s time to grill the food, cook it to a safe internal temperature. Use a food thermometer to be sure. The food thermometer should be placed in the thickest part of the meat and should not be touching bone, fat, or gristle. Check the temperature in several places to make sure the food is evenly heated.
- Beef, veal and lamb steaks and roasts: 145 °F for medium rare and 160 °F for medium.
- Ground pork and ground beef: 160 °F.
- Poultry: to at least 165 °F.
- Fin fish: 145 °F or until the flesh is opaque and separates easily with a fork.
- Shrimp, lobster and crabs: The meat should be pearly and opaque.
- Clams, oysters and mussels: Until the shells are open.
Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs. Be sure to have plenty of clean utensils and platters on hand.
Grilled food can be kept hot until serving by moving it to the side of the grill rack, just away from the coals to avoid overcooking.
Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature for more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90 °F).

Food Thermometer Safe Grilling Flyer

Get the Temperature Chart Poster

Resources
If you have more questions or concerns about food safety, visit these websites:

Summer without Salmonella

Are you aware that illnesses from Salmonella spike in the summer? And that the overwhelming majority of hospitalizations from Salmonellosis occur in children under 5 years of age?

We’ve created flyers and postcards in English and Spanish so you can TAKE ACTION this summer to educate consumers on how to reduce the risk of infection. Download and share them with others to help everyone have a summer without Salmonella!

Download Postcards– In English and Spanish. Spread the word! These graphics are prefect for sharing on social media.

Download Flyers – In English and Spanish. These informative flyers offer valuable food safety tips everyone should know for summer.

Download Powerpoint – This presentation is your complete guide to helping consumers enjoy a Summer without Salmonella.

Kids in NY Daycare Centers Line Up to Wash Hands

June 26, 2015

Shari Portnoy makes food with children every day as an Eat Well Play Hard Nutritionist for New York Day Care Centers. She teaches a six-week program that always starts with food safety, hand-washing and general nutrition.

Since young children like to touch everything, Shari starts her classes with a lesson on hand washing. Once their hands are clean, the kids get excited to make healthy food. They especially love to use veggie brushes to get produce clean.

When Shari returns for the next class, the kids line up to wash their hands so they can start the day!

Shari also reaches the general public with food safety information. She recently did a spot on Anderson Cooper Live about contamination in public restrooms and salad bars.

Poultry Producer Focuses on Consumer Behavior

June 26, 2015

As part of its ongoing commitment to food safety education, West Coast poultry producer Foster Farms commissioned a study by Dr. Christine Bruhn (Center for Consumer Research at UC Davis) to look at how consumers actually prepare and handle chicken in their own kitchens. Despite reporting that they practiced safe food handling, the study found a surprising number home cooks had risky food safety practices in the areas of: storage, hand washing, handling and cooking. An infographic was developed to visually communicate these study results and provide important food safety tips to home cooks.

Foster Farms then partnered with the state departments of agriculture in California, Oregon and Washington; the California Poultry Federation and the Northwest Chicken Council; the Partnership for Food Safety Education and UC Davis to distribute the results and to generate awareness of the Chicken ABCs – Always Be Careful. The program received widespread media attention, including CNN and Los Angeles Times.