MDARD Shares Food Safety Reminders for Labor Day Weekend

LANSING, Mich.—The Michigan Department of Agriculture and Rural Development (MDARD) is reminding residents to keep food safety in mind during Labor Day weekend cookouts, picnics and tailgating.

Labor Day is a great time to gather with friends and family, and a few food safety steps can help keep everyone healthy, said Tim Slawinski, Director of MDARD's Bureau of Food Safety and Animal Health. By keeping food at safe temperatures, cooking meats thoroughly and practicing clean handling, Michiganders can enjoy upcoming gatherings safely.

Whether you re picnicking at a park, tailgating at a stadium or attending a backyard barbeque, these tips will help protect you and your loved ones from foodborne illness:

On the way to the event:

• Keep cold food cold and hot foods hot. Use insulated coolers, ice and frozen gel packs to keep refrigerated foods cool. And use insulated, pre-heated containers for hot foods.
• Avoid cross-contamination. During transport, wrap raw meat and poultry securely and separately from beverages, snacks or other foods that are ready to eat without cooking.

While you re at the event:

• Keep food at a safe temperature. This goes for food you cook at the event, and take-out you purchase on the way. Ensure coolers are stocked with enough ice to keep cold food below 40 F. Eat food within two hours of cooking or purchase, or within one hour in weather above 90 F.
• Cook food thoroughly. See FoodSafety.gov's Safe Minimum Internal Temperatures webpage, and use a food thermometer.
• Keep clean. Always wash hands or use disposable hand wipes before preparing, serving or eating food. Use a clean platter and utensils when taking meat off the grill. Bring fresh plates, cups and utensils, as well as cleaning supplies, such as hand sanitizer and disposable handwipes to clean hands and surfaces.

After the event:

• Think twice about leftovers. Throw out any cold foods that aren't ice cold (40 F or below), or hot foods that fell below an internal temperature of 140 F for more than two hours.
• Store and eat leftovers promptly. Place leftovers in small, shallow containers, which helps them cool more quickly in the fridge or freezer. Eat or freeze leftovers within four days.

September is Michigan Food Safety Education and Awareness Month. For more information about how to protect yourself and your loved ones from foodborne illness, visit MDARD's food safety page or review the federal guidelines at FoodSafety.gov.

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