3 Steps to Stop Summer Heat from Endangering Food
Hot weather has officially arrived! Great for summer fun, but not so great for summer food. Naturally, foodborne illness occurs most in the summer when outdoor dining and events are in full swing, and cold, refreshing foods are a menu staple. We all know about the importance of safe holding temperatures any time of year, but after months of cooler weather, most of us could use a refresher on how quickly hot summer weather can make good food turn bad. According to the USDA, bacteria grow fastest at temperatures from 90 to 110°F which makes summer weather the perfect breeding ground for food poisoning. Foodsafety.gov recommends no longer than a 1-hour period of food sitting outside without an active cold source. That hour goes fast. How can you make sure the food you serve is kept safe at all times? An active cold source, whether electric or nonelectric, is a best practice to follow every step of the way, starting at receiving. 1. Refrigerate right away. Process food deliverie...