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Keep Your Barbecues and Picnics Safe

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July 1, 2009

Before you light up the barbecue or lay out your picnic basket, take a few moments to refresh yourself on food safety.

Supervisor Greg Cox served up a reminder to follow simple guidelines as he took a turn behind a grill at the County Administration Center Wednesday.  Jack Miller, Acting Director of the Department of Environmental Health echoed his remarks.

“We work with local restaurants to make sure they are following proper techniques, and the public can take the same precautions,” Miller said.

Foodborne illness affects 76 million people in the U.S. each year, although most cases are mild. To prevent illness:


  • Wash your hands before and after handling food, and before you eat
  • Clean surfaces and utensils with warm, soapy water after preparing each food item


  • Keep raw meat, poultry and seafood separate from other foods
  • Use separate plates, utensils and cutting boards for raw and cooked foods


  • Store perishable foods in a cooler or refrigerator
  • Refrigerate leftovers within two hours


  • Cook meat, poultry and seafood to correct temperature using a meat thermometer

For more information, visit the Department of Environmental Health's Food Publications page

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