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Memorial Day weekend typically kicks-off summer activities, including backyard bashes and picnics in the park. Fun is typically top of mind when planning outdoor activities – not food poisoning.

Mahima Bhasin, RD/LD, a Medical Center of McKinney dietitian offers the following tips to keep food safe:

 

  • Wash your hands with soap and water and clean under fingernails. Be sure to dry your hands with a clean paper towel and use the paper towel to turn off the water.

  • Separate raw meat from cooked meat. Cross-contamination occurs when juices from raw meat touch ready-to-eat foods, so use two different cutting boards or plates for raw food and cooked foods.

  • Cook your food to the recommended temperature and time to destroy any potentially harmful bacteria.

  • Thaw frozen food in the refrigerator and not on the counter or microwave.

  • Refrigerate food after one hour. Refrigerated foods are no longer safe after they have been in temperatures above 40° for more than two hours.

 

Following these simple tips will help you and your guests enjoy the summer grilling season.

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