Don’t spoil summer time fun
Foodborne illnesses are more prevalent in the warm weather.
- Chill all perishables and meats to 4°C (39°F)
- Carefully clean hands, utensils and food
- Cook all meats to a safe internal temperature. E.g. hamburgers 71°C (160°F)
- Do not cross-contaminate: Keepfood separate and the cooking area clean.
If you experience any of the following:
- nausea
- vomitting
- diarrhea
- chills
Seek medical attention.