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• Place a thermometer in your fridge and freezer
• Have a tip-sensitive digital thermometer ready to check foods
• Have items that don’t require refrigeration and can be eaten cold or
heated on an outdoor grill
• Freeze containers of water for ice and to help keep food cold in the
• Plan ahead by preparing coolers and knowing where dry ice and block
ice suppliers are
Food Safety Infosheet Highlights
•Refrigerate cantaloupes quickly after slicing.Bacteria such as Salmonella and Listeria
can grow quickly on the orange flesh of the fruit when held above 41°F.
•Ask suppliers about food safety riskreduction practices including how they
manage water, cleaning and sanitation and staff.•When washing the outside of a cantaloupe, vigorously use a scrub brush under running
water to remove any easy-to-get-to bacteria.
•Don’t wash multiple cantaloupes at once by soaking in a sink.This could lead to pathogen
transfer from one fruit to another.