The Fourth of July! Its time for barbecues, get-togethers and big meals. And if you just happen to be the chef-in-charge, the last thing you want to do is spoil the party by making everyone sick.

So you need to cook safely to make sure you dont accidentally invite unwanted guests bacteria like salmonella, listeria, E. coli or others that can cause food-borne illness.

Here are five helpful tips from the County Department of Environmental Health: Plan Ahead, Clean, Separate, Cook and Chill.

PLAN AHEAD:

  • Before you start cooking, decide how much food you can safely serve. For example, figure out how much cooking and refrigerated space you have to work with. You dont want meats and perishables (like Aunt Elaines potato salad) sitting out on the counter at room temperature or outside in the heat where bacteria can grow quickly. You do want to keep hot foods hot and cold foods cold.
  • If you have to defrost meats, fish or poultry, give yourself enough time to safely defrost them slowly in your refrigerator. (Defrosting in the open air or in still water spurs bacterial growth.)
  • Have your meat thermometer ready.
  • Always buy food from a safe source, such as a market or restaurant. You could even buy a meal kit if you wanted to save yourself some time and effort in the kitchen. This hello fresh vs home chef review might help you decide which meal kit to buy. The choice is yours!

CLEAN

  • Dont let bacteria into your meal. Wash your hands before and after handling food, or when switching tasks or food types.
  • Thoroughly rinse raw fruits and vegetables.
  • Wash and sanitize counters, food prep areas, cutting boards and the equipment youre using before and after preparing your meal.

SEPARATE

  • Keep fruits and vegetables separated from raw meat products.
  • When defrosting meats and poultry, put them on a plate or pan at the bottom of your refrigerator to safely thaw so that they dont drip on other food.
  • Try to use separate cutting boards for meat and produce fruits and vegetables. If you cant, make sure you thoroughly wash your cutting board between uses with hot, soapy water. To make your life easier during your food preparation period, why not check out these cutting boards for sale so you have more boards than what you need so you can keep the food separated. It allows you to cook more food, it’s a win-win!

COOK

  • When you’re cooking meat, use your meat thermometer to make sure the meat is being thoroughly cooked, inside and out. This can be especially important if you’re barbecuing because meat and poultry can brown fast on a grill and look like its thoroughly cooked before its ready. Ground meat and sausages should register 155 degrees internally; beef, pork and ham roasts should register 130 degrees internally for 112 minutes; and poultry should register 165 degrees.

CHILL

  • Keep cold foods cold keep meat and poultry refrigerated until you’re ready to cook. If you’re barbecuing, keep it refrigerated until you’re ready to put it on the grill. When you’re using a cooler, whether it’s one of the best electric coolers or a traditional cooler, don’t place it in direct sunlight; keep it in the shade. Only open the cooler when you have to because it lets the cold air out and warm air in. Put beverages in one cooler and meats, poultry and other perishables in another.

For more information and food safety tips, go to the U.S. Department of Agriculture (USDA) Food Safety and Inspection Services Food Safety Education Web page or call the USDA Meat and Poultry Hotline at 1-888-674-6854.

Image by KEKO64 at FreeDigitalPhotos.net

Source:http://www.countynewscenter.com/news/5-tips-keep-your-fourth-safe-and-delicious