Summer Food Safety Tips

Summer has arrived! It is time for backyard barbecues, camping trips, and a stop at the farmers market for fresh produce. While the warm weather is welcoming for many of us, the rise in temperature can also increase the risk of foodborne illness. Warmer temperatures require extra attention for safe food handling, storage, and preparation practices to prevent the growth of pathogenic bacteria.

Perishable foods are susceptible to pathogenic bacteria like Salmonella, E. coli, and Clostridium perfringens that multiply rapidly between 41°F and 135°F, the temperature danger zone. Perishable foods can reach unsafe temperatures in less than one hour, especially when outdoor temperatures exceed 90°F. Food should never sit out for more than one hour during hot weather. Prevention is the key! Keep hot foods hot and cold foods cold to stop foodborne illness.

A food thermometer is a valuable tool you can use to verify proper internal temperatures when grilling. Cook poultry to an internal temperature of 165°F, ground meat to an internal temperature of 155°F, and steak to 145°F. Remember to always keep raw meat separate from ready-to-eat foods and never reuse marinades unless they have been boiled. All surfaces and utensils must be cleaned and sanitized between uses to prevent cross-contamination.

Cold foods must be kept at 41°F or below to remain safe. When traveling to parks, lakes, or outdoor events, use insulated coolers packed with ice or frozen gel packs to maintain proper temperatures. Store raw meat at the bottom of the cooler to prevent juices from leaking onto and contaminating other foods. Limiting how often the cooler is opened will help keep the temperature consistent. It is also important to pack beverages in a separate cooler so perishable foods stay colder longer. Remember that ice is considered food, and ice used to keep items cold should not be reused in drinks.

Summer is also peak season for farmers markets. When purchasing food, make sure it is from a licensed and approved vendor. Keep fresh produce separate from raw animal products, wash fruits and vegetables under running water before cutting or serving and be sure to refrigerate cut melons promptly. If you use reusable bags, make sure you thoroughly clean and sanitize them after each use as they can harbor pathogenic bacteria. Use separate bags for raw meat and produce to avoid cross contamination. Cottage food producers should follow labeling and approved food guidelines established by the Arizona Department of Health Services to ensure compliance and protect public health. More information on cottage food law can be found on the AZDHS website: https://www.azdhs.gov/preparedness/epidemiology-disease-control/food-safety-environmental-services/cottage-food-program/index.php .

Preventing foodborne illness comes down to four core food safety principles: clean, separate, cook, and chill foods.

1. Clean – Wash hands, utensils, and surfaces often to prevent the spread of bacteria.
2. Separate – Keep raw meats, poultry, seafood, and eggs separate from ready-to-eat foods to avoid cross-contamination.
3. Cook – Cook foods to the proper internal temperatures to kill harmful bacteria.
4. Chill – Refrigerate foods promptly and keep cold foods at safe temperatures (41°F / 5°C or below).

These four steps remain essential throughout the summer months. Washing hands with soap and water for at least 20 seconds before and after handling food is critical, especially during outdoor events where handwashing facilities may be limited. When running water is unavailable, bring portable handwashing supplies. If that is not an option, you can use hand sanitizer containing at least 60% alcohol as a last resort.

If you experience symptoms such as nausea, vomiting, diarrhea, fever, and stomach cramps, you may have contracted a foodborne illness. People with a strong immune system can avoid medical treatment. However, young children, older adults, pregnant individuals, and those with weakened immune systems are at higher risk for severe complications. Anyone who suspects foodborne illness should contact a healthcare provider and notify their local health department.

Yavapai County takes food safety seriously all year-round. All licensed food establishments are required to always have someone with a Food Protection Manager Certification (FPMC) on staff. The University of Arizona Yavapai County Cooperative Extension offers FPMC classes twice a month, once in Cottonwood and once in Prescott. These classes help food professionals stay current on food safety practices.

Tracey Waters is the Food Safety Program Coordinator for Yavapai County Cooperative Extension and teaches the Food Protection Managers Certification classes. For more information or to register for a certification course, visit: https://extension.arizona.edu/programs/food-protection-manager-certification