Shasta County health officials are urging the public to follow safe food handling guidelines to avoid foodborne illnesses. Due to a number of factors, these types of illnesses may increase in spring and summer months. Here are some easy-to-follow food safety recommendations:
When bringing food to a picnic or cookout:
- Use an insulated cooler filled with ice or frozen gel packs. Frozen food can also be used as a cold source.
- Foods that need to be kept cold include raw meat, poultry, and seafood; deli and luncheon meats or sandwiches; summer salads (tuna, chicken, egg, pasta, or seafood); cut up fruit and vegetables; and perishable dairy products.
- A full cooler will maintain its cold temperature longer than a partially filled one. When using a cooler, keep it out of the direct sun.
See other Food Safety tips here: Food safety Infographic