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Aug. 1, 2024
Gathering for a meal in the summer months is a great opportunity to spend time with friends and family. Germs thrive in warm weather — increasing the chances of becoming sick when food is not handled properly.
If the dishes you're sharing aren't prepared, cooked, stored, and served safely, you could be sharing illnesses.
Foodborne illnesses (also known as food poisoning) are illnesses caused by contaminated food. Anyone can get a foodborne illness, but some people are at increased risk to get very sick including:
People aged 65 or older
Children under the age of 5
People with weakened immune systems
People who are pregnant
Symptoms of foodborne illness can be mild (like nausea or vomiting) or more extreme (like dehydration or kidney damage). Follow the tips below to avoid getting sick.
As soon as you purchase meat, seafood, eggs, or other perishables, put them in the refrigerator. Keep them refrigerated until you are ready to prepare them.
When preparing your dish, remember to:
Wash your hands and cooking surfaces often. Hands should be washed for 20 seconds with water and soap. If no running water is available, use sanitizer or towelettes.
Keep raw meats separate from other foods to avoid germs spreading from one food to another.
Use separate tools to prepare raw meat.
When it's time to get cooking, remember that:
Meat, seafood, and egg dishes need to be cooked thoroughly to be safe to eat.
Cooking food to a safe internal temperature kills harmful bacteria and lessens your chances of getting sick.
Safe internal temperatures vary by food and range from 145°F to 165°F.
Use a food thermometer to ensure your food has reached a safe temperature.
For the most accurate reading, the thermometer should be inserted into the thickest part of the meat.
Whether you are gathering in your backyard headed to the beach, make sure your food stays safe until you’re ready to eat:
Avoid the Danger Zone. The Danger Zone (from 40°F to 140°F) is the temperature range that bacteria grow the fastest in.
Cold foods like deli meats, fruit and vegetables, and cheese must be kept chilled (below 40°F). Fruits and vegetables should be washed before they are packed.
Place ice or frozen gel packs in a cooler around your cold food and keep the cooler closed.
Keep hot food hot. Hot foods can be kept hot by placing them on a grill on low, in heated chafing dishes, or in a slow cooker.
Do not leave food out for more than two hours (or one hour on a hot day). If food is left out longer, throw it away to be safe.
When serving your food:
Don't use the same platter, cutting boards, or utensils for raw and cooked foods. Germs in raw meat can contaminate ready-to-eat food.
Refrigerate or freeze leftovers after eating. If you have large amounts of leftovers, divide them into shallow containers so that the food cools to a safe temperature more quickly.
When reheating cooked meats, grill them to 165°F or until steaming hot. Bring sauces, soups, and gravy to a boil when reheating.
Never thaw food at room temperature, like leaving a dish out on the countertop. Defrost in the refrigerator, under cold, running water, or in the microwave.
HOW WE'LL HELP YOU STAY SAFE THIS SUMMER
Kitsap Public Health District inspects all food establishments in our county, including restaurants, grocery stores, food trucks, caterers, and vendors. During the summer, our inspectors visit festivals like the Kitsap County Fair to make sure food stands are prepared to serve food safely. This helps prevent illnesses and keep fairgoers healthy to enjoy their summer fun.
Have questions? Visit kitsappublichealth.org/fle/home or call us at 360-728-2235.
RESOURCES
U.S. Department of Agriculture's Grilling Food Safely guide
Washington State Department of Health's Barbecue and Picnic Food Safety page
Washington State Department of Health's new Foodborne Illness Notification System (FINS)
Kitsap Public Health District's Food Safety at Home guide
CONTACT:
Tad Sooter | Public Information Officer Kitsap Public Health District 360-728-2330 - office | 360-728-2235 - main pio@kitsappublichealth.org | kitsappublichealth.org
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