Michelle Corson from Kern County Public Health Department joined 17 News at Sunrise to talk about food safety during the hot summer months.
- During the summer, bacteria multiples rapidly at warm temperatures so it is important to keep cold foods cold and hot foods hot. The Danger Zone is when temperatures are between 41 and 35 degrees. Only allow food to be in the danger zone for 1 to 2 hours.
- When grilling meat, place the thermometer into the thickest part of the meat. Read the temperature to ensure that chicken is at 165 degrees, hamburgers 160 degrees, and steak at 145 degrees. When you take foods off the grill, place them on a clean surface, not the same plate used for raw meats.
- Leftovers only last for 3 to 4 days, so be sure to eat them as quickly as you can.