NCDC issues food safety recommendations for hot summer days

Georgia’s National Center for Disease Control and Public Health (NCDC) has issued recommendations to help prevent foodborne illnesses during the hot summer season.

According to the NCDC, the incidence of intestinal infections and food poisoning increases during the summer months, making proper food handling and hygiene essential.

The agency advises citizens to follow several basic rules, including proper food storage, safe food preparation, and regular handwashing.

According to the recommendations, raw and cooked foods should be stored separately, and prepared meals should not be kept at room temperature for more than two hours.

The NCDC also stressed the importance of safe drinking water and food ingredients. Fruits, vegetables, and herbs should be thoroughly washed under running water before consumption, while drinking water of uncertain quality should be boiled before use.

The agency reminded the public that maintaining good personal hygiene—particularly washing hands thoroughly with soap and water before preparing food and before eating—is one of the most effective ways to prevent infections.