Grill and Chill
Whether you prefer burgers off the grill or a picnic in the park, one thing you don’t want on the menu this summer is foodborne illness. Take these steps to help keep germs at bay:
- Wash your hands before and after handling food.
- When taking foods off the grill, do not put cooked food items back on the same plate that previously held raw food.
- When grilling foods, preheat the coals on your grill for 20 to 30 minutes, or until the coals are lightly coated with ash.
- Use a meat thermometer to ensure that food reaches a safe internal temperature.
- Never let raw meat, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the cooler or refrigerator (one hour when the temperature is above 90°F).
- Make sure to pack plenty of extra ice or freezer packs in your cooler to ensure a constant cold temperature. Beat the Heat Heat-related illnesses claim the lives of hundreds of people each year, so it is important to take these precautions when working or playing outside during the hot summer months.
For more information, contact the Center for Disease Con-trol at 1-800-CDC-INFO or visit www.cdc.gov or talk to your healthcare provider. Don’t have one? Visit MyRiversid-eDocs.com for more information about the 115 primary and specialty care providers of the Riverside Medical Group.