Because tailgate parties are an all-day food grilling and feast, there is an increased risk of foodborne illness.
Cooking outdoors presents a food safety challenge. Not not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging. Every good tailgate party starts with a good game plan – that should include food safety.
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Dinner and a movie date night? Ditch the leftovers, not your date! Remember, leftovers are only safe for 2 hours at room temperature and won’t last through a movie – and only 1 hour if the temperature is over 90°F.
After that time, bacteria growth can occur and cause food illness. Likewise, during warmer months bacteria multiply faster – so keeping food safe is more challenging.
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Have a conversation about food safety with you children – no matter the age. Basic discussion topics can make a big difference in understanding and preventing a food illness.
Follow basic food safety principles and procedures to help keep you and your family safe.
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Camping and hiking are great ways to exercise and appreciate nature. But they also create hunger – and food that is not packed properly and handled safely can create foodborne illness.
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Raw chicken and poultry may contain harmful bacteria and washing it does not remove the bacteria. This bacteria can also be spread to other items and food – if proper procedures are not followed. The only way to kill bacteria on chicken is by cooking it to a safe internal temperature – as measured by a food thermometer.
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The safe handling of seafood is essential to reducing the risk of foodborne illness. Follow basic food safety tips for buying, preparing, and storing fish and shellfish — so you and your family can safely enjoy the fine taste and good nutrition of seafood.
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Going to the beach? While preparing for the heat on your body – also plan on the effects of heat on your food.
Foodborne illnesses increase during the summer because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.
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Are you and your family totally prepared for destructive effects of a tropical storm or a hurricane? Disasters don’t plan ahead. But you can.
Before weather emergencies, it is important to have a plan in place for emergency supplies, food, and water.
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FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens.
Understanding the optimal conditions for bacterial growth can potentially help you reduce your risk for bacterial infections and food poisoning.
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Biological food hazards are biological agents that can pose a threat to human health and include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.
The most common result of infections from biological agents is gastroenteritis – inflammation of the stomach and small intestine. Also called the “stomach flu”, gastroenteritis is generally acquired through consumption of contaminated food or water, or through direct contact with an object, surface, or person – as a result of poor sanitation and/or hygiene.
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