Summer Food Safety Tips
The Iowa Department of Public Health is seeing an increase in foodborne illness reports, which tend to peak during the summer. Warmer temperatures help pathogens such as Salmonella thrive. Bacteria multiply
rapidly at room temperature or in the “Danger Zone” between 40°F and 140°F, so never leave
perishable food out for more than 2 hours (or 1 hour if it’s hotter than 90°F outside).
Here are a few more summer food safety tips:
• Wash hands for 20 seconds with soap and water before, during, and after preparing
food and before eating.
• Rinse fresh fruits and vegetables under running water.
• Use separate cutting boards and plates for raw meat, poultry, and seafood.
• Use a food thermometer to ensure foods are cooked to a safe internal temperature.
This link has additional information for you to keep you and your guests healthy!