Food Safety for the Summer
Time to Plan for Safe Outdoor Dining
Are you planning on serving food outdoors this summer? Outbreaks of foodborne illness typically are higher in the summer due to the higher temperatures and the fact that we are more likely to eat food outdoors away from refrigerators and sinks. To reduce the risk it is important to have a plan to make sure your food is safe. Follow the guidance on the chart above from the USDA for how to cook, grill different meat and egg dishes properly. Additionally tips from the FDA include making sure you keep hot food hot and cold food cold. Food should only be left in the danger zone (40-140 F) for 2 h.Â
If you have any questions about ensuring that your customers are safe during the summer months, book a free food safety chat now. I am happy to support you.