Food Safety Tips

Beat the summer heat without getting sick! Beach, picnics, BBQs and family gatherings are always a year-round event here in Hawaii. Let’s keep our family, friends and keiki safe with these few proper food safety tips.

Wash hands, surfaces and utensils

· Wash your hands with warm water and soap for at least 20 seconds before and after handling food.

· Wash your cutting boards, dishes, utensils and counter tops with hot soapy water.

· Wash dish cloths often in hot cycle of your washing machine.

· Clean lids from canned goods before opening.

Refrigerate perishable foods within 2 hours

· Your refrigerator should be set at 40 degrees F or below and your freezer to 0 degrees F or below.

· Bacteria that cause food poisoning multiply between 40-140 degrees F.

· Do not leave perishable foods out of refrigeration for more than 2 hours.

· Leftovers should be placed in shallow containers to allow to cool quickly.

· Thaw out proteins and seafood in the refrigerator. Do not thaw on kitchen counter.

Separate certain types of foods

· Separate raw protein from produce in your shopping cart. When possible place protein in a plastic bag.

· At home, place raw protein on bottom shelf or freeze if you’re not planning to cook within couple days.

Cook to the right temperature

· Use a food thermometer and temperature cooking chart to be sure your foods have reached a safe consumable temperature.

· Keep hot foods at a 140 degrees F or above after cooking. This is the temperature that’s required to keep bacteria at bay. Cold foods should be kept at 40 degrees F or colder.

· Keep cold foods refrigerated until it is time to serve.

· If cold food items at a potluck is left out longer than 2 hours, place food items on a bed of ice to stay cold.

Make A Healthy Choice and Have A Safe Summer!!