Before You Put That In Your Mouth, Read This

Summer is a great time for eating food.  Many people in Central Minnesota do it every day.  Here are three keys to safe summer eating you need to know.

Dr. Craig Hedberg, a professor at the University of Minnesota School of Public Health, says to keep things clean, cold and cooked.

“Start by washing your hands. Always use clean utensils and work on clean surfaces. Wash your fresh fruits and vegetables. Never put ready-to-eat foods on plates of work surfaces that have been contaminated by raw meat or poultry.

“Keep cold foods cold before you serve them. Refrigerate foods you want to save as soon as you’re done eating. Cold foods should be maintained at 40 degrees Fahrenheit or less. Foods left at room temperature for more than two hours — or more than an hour when it’s hot (above 90 degrees) — may let bacteria grow to unsafe levels.


“Thoroughly cook meat and poultry products and use a thermometer to test for doneness. All poultry products should be cooked to a temperature of 165 degrees Fahrenheit. Ground meats including beef and pork should be cooked to 160 degrees Fahrenheit. 


“Remember, wash your hands and get a clean platter to bring your cooked meats to the table.”

For reaction to these summer eating tips, please consult your stomach.

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