MDARD Shares Food Safety Tips for Independence Day Celebrations

Help America remain the land of the free... from food poisoning

LANSING, Mich.-The Michigan Department of Agriculture and Rural Development (MDARD) is offering the following food safety reminders to help Michiganders prepare for Fourth of July picnics and barbecues.

Keep it clean

• Wash your hands thoroughly before and after cooking and before eating to prevent the spread of harmful bacteria. Use soap and water, hand sanitizer or sanitizing hand wipes.
• Clean and sanitize all food preparation and serving surfaces before use, including cutting boards and picnic tables.

Take precautions before food preparation

• Avoid cross-contamination by separating raw meat and vegetables and using different cutting boards and utensils.
• Scrub your grill clean before use. If you don't have access to a faucet, pack a water bottle, dish soap and paper towels for easy cleaning.
• Always follow the cooking instructions on food labels. Meats such as chicken and steak must be thoroughly cooked to kill any bacteria that may be on them. Use a food thermometer to guarantee meats are cooked properly.
• Always wash fruits and vegetables completely. This will help remove any germs and dirt from the outside before you start cutting. Make sure the knives and cutting boards you use are also clean. Even though fruits like melons have rinds that will not be eaten, it's important to wash the outside before cutting to avoid contaminating the fruit. Place all prepared produce in the refrigerator or on ice in a cooler immediately after cutting.

Safe food temperatures are key

• When foods are between 40 F and 140 F, they are in a temperature danger zone in which germs begin to grow rapidly. To prevent foods from falling within this range, maintain the proper temperature after cooking by using a heat source like a warming tray or slow cooker.
• Use ice packs and insulated containers to protect cold foods from the summer heat.

Store leftovers safely

• Divide leftovers into smaller portions and place them in shallow containers. Refrigerate promptly to allow quick cooling.
• Set your refrigerator temperature to 40 F or below and your freezer to 0 F or below by using an appliance thermometer. Food kept too long can grow harmful bacteria.
• To avoid eating spoiled leftovers, throw out food after prolonged periods noted in the federal government's safe storage times chart.

If you suspect you've eaten spoiled food or a contracted foodborne illness, seek immediate medical attention. Please also contact your local health department, which can provide additional information.

For more information about food safety, visit https://www.michigan.gov/foodsafety.

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