TWIN FALLS, Idaho (KMVT/KSVT) —It’s officially summer, which means you might be enjoying some cookouts. If you do, it’s important to stay safe when handling food.
An estimated 53,000 hospitalizations each year are caused by foodborne illnesses, according to the CDC.
Prevention is key. That means it’s important to wash your hands and surfaces regularly, separating raw meat, and using different utensils for different foods.
However, one of the biggest factors in preventing foodborne illnesses from happening is temperature.
“Making sure that we’re cooking our food to the correct temperatures, you know, chicken over 165, beef over 155, fish over 145, said Adam Stroud, Sous Chef at St. Luke’s “If we’re having cold potato salads, macaroni salads, that kind of things. We’re keeping those on ice. We also don’t want to keep any of our foods out at room temperature for longer than two hours.”
The temperature danger zone for food is typically between 40 and 140 degrees Fahrenheit. Foods in that range are more likely to grow bacteria, which can lead to illness.
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