Food Safety Infosheet Highlights:
- At least 13 individuals who ate at a barbecue event were hospitalized with symptoms including abdominal cramping, diarrhea and vomiting.
- All preparers should know safe cooking/cooling temperatures and procedures. Hold meals and ingredients requiring temperature control either below 41°F or above 135°F.
- Purchase ingredients from commercial food businesses instead of homemade/donated foods and ask about food safety systems for suppliers.
- Community dinners can be great fundraisers but are often held at temporary sites and staffed by volunteers unfamiliar with safe food handling practices for large meals.