July is National Picnic Month!


Before you pack your picnic basket and head out to your favorite park, remember a few safety tips:

• Pack food in ice or in a well-insulated cooler.

• Marinate food in the refrigerator. Do not reuse marinade used on raw meats.

• Never leave food outdoors in hot weather. Refrigerate leftovers promptly.

• Use separate plates or serving dishes for cooked and raw foods.

• Never partially grill meat and then finish cooking later.

• Always cook foods to the right temperature. Check it with a meat thermometer. Pork, lamb, veal, and whole cuts of beef should be cooked to 145 °F as measured by a food thermometer placed in the thickest part of the meat. Hamburgers and other ground beef should reach 160 °F. All poultry should reach a minimum temperature of 165 °F. Fish should be cooked to 145 °F. Fully cooked meats like hot dogs should be grilled to 165 °F or until steaming hot.

• Wash your hands after handling raw meats, pets, or using bathroom facilities. Pack clean, wet, disposable washcloths or moist towelettes and paper towels for cleaning hands and surfaces.

Remember! Contaminated food will not always taste or smell bad, but could be loaded with disease-causing organisms.
Following these suggestions will help you to….. Keep Your Picnic Safe!