Mark A. McDonnell, RS, MS, Health Commissioner
Robert P. Dillaplain, MD, Medical Director
Promotes Food Safety for Picnics and Grilling
(Xenia, OH): The Greene County Combined Health District (GCCHD) wants to remind everyone about safe food handling during picnic and grilling season. It is important to prepare and transport food safely to prevent foodborne illnesses. With a little bit of planning, Spring and Summer holidays and gatherings can be fun and safe for all. Please keep the following three points in mind:
Temperature: Bacteria begin to multiply between 41 degrees Fahrenheit and 135 degrees Fahrenheit, so it is important to keep food either hot or cold right up to the moment of cooking and/or serving. Cold food should always be kept cold at 41 degrees Fahrenheit or below. Also, only place small portions of food out and replenish as needed. For hot foods, 135 degrees Fahrenheit is the magic temperature to keep food hot. It is important to use a clean and calibrated food thermometer to check the internal temperatures of the food you are cooking, holding and serving.
Clean: Keep hands clean by using soap and very warm water and scrubbing for 20 seconds. Rinse well and dry with a paper towel. Use hot soapy water and a clean paper towel on tables and counters. Rinse and scrub fruits and vegetables under running water.
Separate: Use two separate cutting boards…one for raw meats only and a different one for fresh, washed produce. Keep utensils separate to keep germs that are naturally occurring on raw meat from getting onto the fresh, washed produce. Always place cooked meat on a clean plate. Make sure cooked meat does not come into contact with raw meat juices.
For more information, please call Environmental Health Services at (937) 374-5606.
Greene County Combined Health District – Your center for public health services and health information in Greene County for over 80 years.
360 Wilson Drive, Xenia, OH 45385
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