food-safety-camping

Eggs aren’t just for breakfast anymore. Low-carbohydrate diets finds more people consuming eggs, but there can be health risks if eggs are not handled, stored, and prepared safely. #NationalEggDay is observed annually on June 3 . It is not only the perfect time to celebrate by trying a new egg recipe, but also to refresh you food safety knowledge and procedures on eggs.

Bacteria are a member of a large group of unicellular microorganisms - some of which can cause human disease. Although most bacteria are harmless or often beneficial, some bacteria are pathogenic, or those that can pose a threat to human health or cause illness. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.

TCS (Time/Temperature Control for Safety) food is a high risk food that requires specific time and temperature controls to remain safe for consumption. When cooling this type of food, the temperature must be reduced from 135°F to 41°F or lower - within 6 hours.

Summer's almost over and it's time to plan for one last long weekend party. But remember, it's still warm - so that presents increased food safety dangers. Savor the end of summer with good food and friends - and not a foodborne illness.

Camping and hiking are great ways to exercise and appreciate nature. But they also create hunger - and food that is not packed properly and handled safely can create foodborne illness.