Fit and Well: Food Safety

TWIN FALLS, Idaho (KMVT/KSVT) — Firing up the grill is a big part of summer fun, but there are essential guidelines to ensure food is safe to eat in the heat.

St. Luke’s Magic Valley grills lunch for staff and visitors on the hospital patio twice a week throughout the summer. They follow strict regulations for food safety, which can also help keep family and friends safe from foodborne illnesses at summer cookouts.

One important rule is to keep hot foods hot and cold foods cold.

Foods like pasta, salads and desserts can be placed in a deep ice container. Drain off water as the ice melts and replace the ice frequently. When using a cooler, keep the lid closed as much as possible to keep the contents colder.

“Food safe during the heat especially if we are over 90 degrees do not leave it out at room temperature for longer than an hour under 90 degrees, no longer than two hours if cold food keep them on ice,” said Adam Stroud, a member of St. Luke’s Health and Nutrition team. “Here at the hospital we do barbecues twice a week and we put all our cold food on ice and change it out as it melts and we need more water and we keep all our hot food on hot Sternos to keep it above that 140 degrees Fahrenheit.”

The “Danger Zone” is between 40 and 140 degrees when bacteria can proliferate. Never let food sit in the danger zone for more than two hours or more than one hour if the outside temperature is at or above 90 degrees.

More tips for handling food safely outdoors are available online from the U.S. Food and Drug Administration.

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