1. Keeping food safe for you and your family

2. * slaustin@ag.tamu.edu pvcep.pvamu.edu http://agrilife.org/bellcountyfcs/ slaustin@ag.tamu.edu

3. * One in six Americans will get sick from food poisoning this year. (www.food safety.gov) * Foodborne illnesses increase during the summer months. Keep your outdoor grilling, picnics and family reunions safe this summer by following the tips provided.

4. * While shopping: * Choose meat, poultry, or seafood that is fresh and of high quality. * Buy cold foods last, right before you check out. * Place raw meat and poultry in plastic bags. * Keep raw food separate from other foods in cart and bags.

5. * Come home straight from the store. If you have other errands to run, keep grocery store as last trip. Keep a cooler in the car with ice for perishables. * Do not transport food in the trunk of the car. Keep it in the passenger compartment for coolness. * Place meat and poultry in refrigerator once at home.

6. * During preparation for grilling, outdoor picnics and gatherings, make sure these items are on hand: * Food thermometer * Various coolers (beverages, raw meat, cooked meat) * Ice packs * Water jugs, soap, paper towels * Plenty of plates and utensils * Foil or other wrap for leftovers

7. * Thaw safely: * Thaw foods in the refrigerator (best), microwave (then cook immediately), or in cold water (change every 30 minutes). * Thawing foods at room temperature increases the number of germs that make a person sick.

8. * Cook food to a safe internal temperature: * Beef, veal, lamb steaks, roasts- 145°F (medium rare), 160°F (medium) * Hamburgers- 160°F * Poultry- 165°F * Pork- 145°F * Hot dogs (already cooked)- 165°F * Place thermometer in center-most part of the food, away from bone. * Keep cooked meat, poultry and seafood at 140°F or higher until served.

9. * Cooked food should be eaten or refrigerated right away. Food should never sit out longer than 2 hours. If weather is 90° or above, food should not sit out longer than 1 hour. * Keep cold food at 40°F or below. Cold foods should also remain in coolers until time for serving. Try to keep coolers out of sunlight.

10. * Sources: www.foodsafety.gov; Texas AgriLife Extension Servicewww.foodsafety.gov The Cooperative Extension Program serves people of all ages regardless of race, color, national origin, sex, religion, disability, political beliefs, marital or family status. (Not all classes are protected by legal statute.) Persons with disabilities who require alternative means for communication of program information (braille, large print, audiotape, etc.) should contact Sheryl Austin, Extension Agent at 254/ 933-5305.

11. * References: www.slideshare.net