This document provides tips for keeping food safe during shopping, transportation, preparation, cooking, and serving for summer grilling, picnics and gatherings. Some key points include: choosing fresh meat and keeping raw and cooked foods separate during shopping; transporting perishables in a cooler; using a food thermometer to ensure meats are cooked to the proper internal temperature; and refrigerating or consuming cooked foods within 2 hours to reduce risk of foodborne illness. Proper thawing and food temperature control are emphasized.

1. *
Keeping food safe for you and
your family

2. * slaustin@ag.tamu.edu
pvcep.pvamu.edu
http://agrilife.org/bellcountyfcs/
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3. * One in six Americans will get sick from food poisoning
this year. (www.food safety.gov)
* Foodborne illnesses increase during the summer
months. Keep your outdoor grilling, picnics and family
reunions safe this summer by following the tips
provided.
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4. * While shopping:
* Choose meat, poultry, or seafood that is fresh
and of high quality.
* Buy cold foods last, right before you check out.
* Place raw meat and poultry in plastic bags.
* Keep raw food separate from other foods in
cart and bags.
*

5. * Come home straight from the store. If you
have other errands to run, keep grocery store
as last trip. Keep a cooler in the car with ice
for perishables.
* Do not transport food in the trunk of the car.
Keep it in the passenger compartment for
coolness.
* Place meat and poultry in refrigerator once at
home.
*

6. * During preparation for grilling, outdoor picnics and
gatherings, make sure these items are on hand:
* Food thermometer
* Various coolers (beverages, raw meat, cooked meat)
* Ice packs
* Water jugs, soap, paper towels
* Plenty of plates and utensils
* Foil or other wrap for leftovers
*

7. * Thaw safely:
* Thaw foods in the refrigerator (best), microwave (then
cook immediately), or in cold water (change every 30
minutes).
* Thawing foods at room temperature increases the
number of germs that make a person sick.
*

8. * Cook food to a safe internal temperature:
* Beef, veal, lamb steaks, roasts- 145°F (medium
rare), 160°F (medium)
* Hamburgers- 160°F
* Poultry- 165°F
* Pork- 145°F
* Hot dogs (already cooked)- 165°F
* Place thermometer in center-most part of the
food, away from bone.
* Keep cooked meat, poultry and seafood at 140°F
or higher until served.
*

9. * Cooked food should be eaten or refrigerated right
away. Food should never sit out longer than 2 hours.
If weather is 90° or above, food should not sit out
longer than 1 hour.
* Keep cold food at 40°F or below. Cold foods should
also remain in coolers until time for serving. Try to
keep coolers out of sunlight.
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10. * Sources: www.foodsafety.gov; Texas AgriLife Extension Service
The Cooperative Extension Program serves people of all ages regardless of race, color, national origin, sex, religion,
disability, political beliefs, marital or family status. (Not all classes are protected by legal statute.) Persons with
disabilities who require alternative means for communication of program information (braille, large print, audiotape,
etc.) should contact Sheryl Austin, Extension Agent at 254/ 933-5305.
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