Refrigerated Water Cooler

Escanaba - Summer is here and it's time to grill. But if you're not careful, your fun in the sun can be ruined by the food-borne illness. Keep your outdoor dining in summer fun and safe by following these basic safety rules.

Shopping Make your last stop before returning home. Remember that all refrigerated foods that sit at room temperature for more than two hours may not be safe to eat.

When shopping, buy cold food like meat and poultry last. Avoid cross-contamination that occurs when raw meat, fish, or poultry juices drip onto other foods.Put packages of raw meat and poultry in plastic bags to the store. If the house is more than 30 minutes drive, bring a cooler with ice and place perishable food in it for the trip. At home, place meat and poultry in the refrigerator immediately. Fresh ground meat should be used within one or two days, other meat within four to five days.

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Students face many rigors while studying for a college education and they often eat whenever and wherever convenient. But when it comes to safely preparing meals, many college kids simply don’t know what it takes to make the grade in food safety, and far too many could end up with a foodborne illness.

The USDA Meat and Poultry Hotline receives many calls from parents or students with questions about the handling and storage of food for college kids. Here is a sampling of those questions about how to safely cook and prepare foods while away at school.

Q. Several slices of pizza have been left out overnight. Is the pizza still safe to eat?

A. No. Perishable food should never be left out of refrigeration more than two hours. This is true even if there are no meat products on the pizza. Foodborne bacteria that may be present on these foods grow fastest at temperatures between 40 and 140 °F and can double in number every 20 minutes.

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