As backyard barbecues and summer picnics continue across Clark County, local health officials are reminding residents to take steps to prevent foodborne illness.
Clark County Public Health recently shared food safety tips for residents cooking outdoors, warning that warm weather and improper handling of raw meat can increase the risk of illness during summer gatherings.
Health officials advise residents to avoid using marinade that has touched raw meat on cooked food, unless it has been boiled first. Cooks should also use a food thermometer to make sure meat reaches safe internal temperatures.
According to Public Health, hamburgers should be cooked to 160 degrees, poultry should be cooked to 165 degrees, and fresh beef and pork should be cooked to 145 degrees.
Residents are also urged to keep raw and cooked foods separate. Plates, cutting boards and utensils used for raw meat should not be reused for cooked food unless they have been washed thoroughly.
Public Health also reminded residents not to leave food sitting out too long. Perishable foods should not be left out for more than two hours, or more than one hour if outdoor temperatures are above 90 degrees.
The reminders come as families and friends continue gathering for cookouts, picnics and other summer events across the county. Health officials said simple precautions can help reduce the risk of foodborne illness while allowing residents to enjoy the season safely.
