Eat and Stay Healthy!
Many of us will celebrate this Fourth of July with some outdoor grilling fun. Maybe fresh, local food will be part of your fare. Whether you’re grilling up veggies, free-range chicken, locally sourced seafood or hot dogs and hamburgers, don’t invite foodborne illness to your party.
Thinking about grilling some salmon and asparagus? Making salad with fresh greens and onions? Stir frying chicken, mushrooms and green garlic? All these wonderful foods can make you sick if not prepared and served properly.
The risk for foodborne illnesses increase in the summer because bacteria grow faster in the same warm temperatures that people enjoy. You can stay healthy and safe with these simple steps:
- Wash hands often—After using the restroom, touching surfaces, touching food, wiping your nose and before handling food, it’s important to wash your hands with warm water and soap for 20 seconds.
- Clean those surfaces—What you can’t see can hurt you. Germs hide on surfaces. Use a cleaning solution with bleach or three parts water to one part bleach to clean and sanitize those surfaces.
- Separate raw meat from other food—Raw meat can carry bacteria that can contaminate other foods.
- Cook food to the right temperature—Keep hot food at 135°F or above, and keep cold foods at 40°F or below.
- Don’t prepare food for others when you're sick—You can share bacteria and viruses, including norovirus, when handling and preparing food for others.
Make memories, not misery. Keep foodborne illness off the menu with these easy-to-follow food safety tips. Your family and guests will thank you. Learn more about food safety.
Find out where to buy fresh, local produce at www.piercecountyfresh.org.
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- Updated: 07/01/2019
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We invite your comments but will delete those with profanity, personal attacks, derogatory statements, ads or promotional material. Tacoma-Pierce County Health Department does not provide personal medical advice; please contact your health care provider.