Food handling safety tips for the Fourth of July

ILLINOIS (KBSI) – The Illinois Department of Public Health (IDPH) is reminding citizens who are grilling out or packing a picnic to follow food handling safety tips to protect friends and family from foodborne illnesses.

“As Illinois gets ready to celebrate our nation’s Independence Day, I want to remind Illinoisans to take the necessary steps to be safe and healthy this Fourth of July,” said IDPH Director Dr. Sameer Vohra. “Avoid foodborne illnesses at cookouts and picnics by keeping cold foods cold and cooking hot foods to the proper temperature. Avoid insect-borne illnesses and fight the bite by wearing insect repellant and avoiding tick infested areas such as woods or high grasses. And, avoid sunburn and heat illness by applying sunscreen, staying hydrated, and wearing lightweight, light-colored clothing.”

Keep meat, poultry, and seafood refrigerated until ready to grill.

When transporting, keep foods 40°F or below in an insulated cooler. One tip to help keep your cooler below 40ºF is
to pack beverages in one cooler and food in another. The cooler with the beverages will likely
be opened more frequently, causing the temperature inside the cooler to fluctuate. You can also
keep coolers in the shade and out of the direct sun.

To prevent cross contamination raw meat, poultry, and seafood should be stored and prepared separately from fruits, vegetables, cheeses, salads, and even cooked foods.

Wash your hands with soap and water before and after handling raw meat, poultry, and seafood.
Wash work surfaces, utensils, and the grill before and after cooking.

When grilling, make sure food is cooked to a safe temperature by using a food thermometer.

Follow these temperature guidelines to ensure grilled food is safe for consumption:
• 145°F – whole cuts of beef, pork, lamb, and veal (then allow meat to rest for 3 minutes
before carving or eating)
• 145°F – fish
• 160°F – hamburgers and other ground beef
• 165°F – all poultry and pre-cooked meats, like hot dogs
After grilling keep food at 140°F or warmer until served.

All leftovers should be stored in a shallow covered container and stored in a fridge or in ice within two hours of cooking. One hour if it is above 90°F outside.

Know the symptoms of most types of food poisoning, which include diarrhea, severe
cramps, fever, abdominal pain, nausea, vomiting, and bloody diarrhea.

Symptoms can begin from 30 minutes to three or more days after eating contaminated food. If symptoms are severe or
last longer than two days, contact a doctor or health care provider.

More food safety tips and information about foodborne illnesses and symptoms can be found on
the CDC website