Summer Food Safety

Year after year, we hear and read the same advice: Handle food carefully in the summer because foodborne illness -- also known as "food poisoning" -- is more prevalent in warmer weather.

Do foodborne illnesses increase during the summer months? If so, why? To learn more, click on the article, "Foodborne Illness Peaks In Summer -- Why?" from the USDA's Food Safety and Inspection Service (FSIS).

Memorial Day weekend cookouts are the first sign of summer's grilling season and summertime picnics. Handling food safely all year long, but especially during the summer, is something everyone needs to know about. For a food safe summer, and all year long, the Federal government has Web sites providing access to many useful resources. The USDA/Food Safety and Inspection Service Web site offers food safety information for both consumers and health educators. Visit the Thermy 153; Web site to learn why and how to use food thermometers and about safe internal food temperatures.

The FightBac Campaign Web site provides four basic messages about safe food handling to help reduce foodborne illness via a public-private partnership initiative.

Additional food safety resources can be found at the Gateway to Government Food Safety Information, the USDA/FDA Foodborne Illness Education Information Center, and the Centers for Disease Control and Prevention (CDC).

Food safety information is also available by phone through the USDA Meat and Poultry Hotline (1-800-535-4555; 1-800-256-7072/TTY) or the Food and Drug Administration's Outreach and Information Center (1-888-SAFEFOOD ).

Hope your summer is a food safe summer!!



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