Bacteria is of special concern with ground beef – because when beef is ground – more of the meat surface is exposed to potential harmful bacteria.
For this reason, ground beef must be cooked to an internal temperature of 160°F, so as to kill all the bacteria and avoid foodborne illness.
Labor Day is the first Monday of September and pays tribute to the contributions and achievements of American workers. So, if you’re rolling out the grill for the last weekend of the summer, be sure to also roll out your grilling food safety principles and procedures.
Summer’s almost over and it’s time to plan for one last long weekend party. But remember, it’s still warm – so that presents increased food safety dangers. Savor the end of summer with good food and friends – and not a foodborne illness.
Summer months brings out everyone’s barbecue grills. But, in warmer temperatures – additional food safety care must be taken because bacteria multiply faster. Following a few simple principles and guidelines can prevent a food illness.
Planing a fiesta for National Fajita Day? Don’t let a food illness ruin your party. Remember to follow proper food safe procedures when preparing, marinating, and cooking fajitas – and always discard perishable foods that have been out for more than 2 hours.
Use the hashtag #NationalFajitaDay on social media to find specials.
Camping and hiking are great ways to exercise and appreciate nature. But they also create hunger – and food that is not packed properly and handled safely can create foodborne illness.
A farmer’s market is a great way to get locally-grown food. Many markets have their own food safety rules that vendors must comply with, but unlike grocery stores, some items are exempt from food safety regulations. Follow basic guidelines to ensure that the farm-fresh food is safe.
The third week of August is Chef Appreciation Week. During this week, honor the hard job and detail the responsibilities of a chef. Use the hashtag #ChefsAppreciationWeek to honor a chef on social media.
Find out more about the job outlook and wages by state and area for chefs and head cooks.
U.S. farm-raised catfish is consistently high quality and, unlike ocean-caught fish, is available all-year long at a price unaffected by external environmental conditions. Catfish, as with any seafood though, requires certain safe handling to reducing the risk of foodborne illness.
Going on a road trip? Don’t forget to pack your food safety knowledge so your trip can be memorable for the right reasons.
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