(Atlantic) Family and friends are gathering this weekend to celebrate the Fourth of July holiday, and food safety is a high priority. Cass County Public Health Director Beth Olsen says it’s a time for celebration with outdoor picnics and eating foods brought by others.
Olsen says to keep hands and surfaces clean and bring hand sanitizing wipes if running water isn’t safe or readily available in a specific area.
Olsen says to avoid cross contamination. She says to prepare the ready-to-eat foods first, rather than cutting into-say a watermelon with the same knife used to slice up raw meat, cook meat to its proper internal temperature, and don’t cook raw meat then place it back on the same cutting board with the natural juices.
Chilling is another factor. Olsen says to avoid leaving food out too long. Keep cold food cold and hot food hot.
Olsen says if, in a shady shelter, food can be left out for up to two hours before refrigerating it down to the correct temperature. Put food away within one hour if it’s sitting out in 90-degree temperatures.
The symptoms of foodborne illness include; nausea, vomiting, diarrhea, abdominal cramps, loss of appetite, mild fever, weakness, and headaches.
