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Why a hot brick, a cooler and a timer are essential to keeping food safe this Summer

Posted at 2:18 PM, Jun 30, 2020
and last updated 2020-06-30 16:18:59-04

We all know that it's not a great idea to eat your neighbor's macaroni salad that's been sitting out during the whole cookout, and we also know we now have to be extra careful to prevent spread of the Coronavirus. But it's a true "spoiler" alert for most of us to learn that, in the US each year, 48 million people get sick, 128,000 are hospitalized, and 3,000 die all due to foodborne diseases, according to Trish Brimhall RDN, CD, CLE.

So how do we make sure our food doesn't make us sick? Trish shares the following tips to make sure the only infectious thing at your meal is laughter.

Coronavirus Safety: "No need to be washing produce differently. Best option is rinsing with plain water - stay away from chemicals or detergents. Can wipe off can lids prior to using can opener."

Picnic food safety: "Time and temperature. 2 hours and it should be in a fridge or freezer. So for cold foods, bring plenty of ice. Hot foods, keep hot with a hot brick or rock (that you heat in the oven as you bake/roast your dish) wrapped in a towel in a separate container."

Cooking Temps: "If you are going to remember one number to be safe every time - 165. Sensors are in the tips of thermometers so make sure you center the tip."

And the most important rule: "If its questionable, toss it. It's always better to throw it out, than throw it up."

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