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Charlestown Dining Services Department Offers Safety Tips for Cookouts and Picnics

July 30, 2013

CATONSVILLE, MD (July 30, 2013) -- It's that time of the year for cookouts and picnics. Here are a few food safety tips courtesy Charlestown retirement community's Dining Service Department:
 Wash hands before preparing food and between handling raw and ready-to-eat foods.
 Keep raw food separate from cooked food.
 Prevent cross contamination from marinades. Always marinate raw food in the refrigerator, never on the counter. If you use marinade as a sauce on the cooked food, reserve a portion of the marinade before putting the raw meat or poultry in it.
 Use different plates to carry raw meats and cooked meats to and from the grill.
 Keep cold food below 40 degrees Fahrenheit and hot food above 140 degrees Fahrenheit.
 Cook poultry until the meat is white. Internal temperature is best at 170 degrees.
 Cook hamburgers until there are no traces of pink in the center or blood in the juice.
 Cook fish until it flakes.
Have a great summer

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