Tips For Summer Food Safety

~ by Carol Vartuli

It’s July, and local markets are providing an abundance of produce that hasn’t flown halfway around the globe:  fresh peas, green beans, tomatoes, and zucchini, to name a few. Summertime is synonymous with healthy eating, and much eating happens outdoors.

Soaring temperatures create a perfect environment for bacteria and other pathogens to grow rapidly and cause foodborne illnesses. According to the Centers for Disease Control and Prevention (CDC), some 48 million people become ill every year from contaminated food eaten in the United States. 

This year, there’s an added concern about food safety because of the COVID-19 virus. Fortunately, the novel coronavirus is not a foodborne illness, but since surfaces can possibly hold the virus, precautions need to be taken when preparing and serving food.

Out of an abundance of caution, The Osborn closed our communal dining rooms early on. Residents have been eating in their rooms/apartments since the pandemic began, and Independent Living residents have been able to request food take-out or delivery.   “All plates and utensils are disposable,” says Director of Dining Services, Andrew Horn, “and we’re using bleach solutions and special sanitizers to combat the spread of COVID-19 on kitchen and serving surfaces.” Workers wear gloves and masks while preparing food.

Keeping Food Safe at Home

Horn, who trained as a chef at the Culinary Institute of America, has significant experience in the food service industry, and has worked at The Osborn for 28 years. He has recommendations for those of us preparing our own food during the hot summer months.

“The vital concepts are Time and Temperature,” he says. “Don’t abuse those, and you won’t get into trouble.”

His Rule of Thumb:  “Don’t leave food out more than two hours in the danger zone--between 40- and 140-degrees Fahrenheit. Bacteria multiples rapidly, so either reheat (to 165 degrees) or refrigerate.”

Produce

We tend to eat more fresh produce in the summer months, and nearly . Here are some basic tips for avoiding illness:

• Buy produce that is not bruised or damaged. If pre-cut, be sure the package is reasonably cool, and that the plastic is not bulging.
• Clean vegetables and fruit before cutting, eating, or cooking.
• Onions should not be refrigerated. Tomatoes, garlic, and avocados can also be left out.
• Refrigerate fruits and vegetables you have peeled, cut, or cooked.

Meat

• Refrigerate raw meats, poultry, and seafood immediately.
• Wash your hands before and after handling raw meat.
• Do not wash meat or poultry; pat dry before cooking.
• Clean countertops, cutting boards, utensils, and the sink to avoid contaminating other foods with salmonella.
• Cooking to appropriate temperatures kills bacteria.

Above all, apply the Rule of Thumb after your vegetables or meat are prepared. Refrigerate them within two hours after cooking.

Enjoy summer’s bounty. And wash your hands frequently to reduce the spread of COVID-19.

The information in the above article is not intended nor implied to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.