During the summer months, it is especially important to take extra precautions and practice safe food handling. The warmer weather conditions may be ideal for outdoor picnics and barbecues, but they also provide a perfect environment for bacteria and other pathogens in food to multiply rapidly and cause foodborne illness.

Follow the suggestions below to reduce the risk of foodborne illness this summer.

• Wash, Wash, Wash Your Hands (as in Row, Row, Row Your Boat). Always, wash your hands with warm water and soap for at least 20 seconds before and after handling food. If soap and water are not available, be sure to use hand sanitizer.
• Marinating Mandate. Always marinate food in the refrigerator. Don’t use sauce that was used to marinate raw meat or poultry on cooked food. Boil used marinade before applying to cooked food.
• Hot, Hot, Hot. When grilling foods, preheat the coals on your grill for 20 to 30 minutes, or until the coals are lightly coated with ash.
• Temperature Gauge. Use a food thermometer to ensure that food reaches a safe minimum internal temperature. Get more information on food thermometers.
• Where's the Beef? Chicken and Fish? Hamburgers should be cooked to 160 ºF, while large cuts of beef such as roasts and steaks may be cooked to 145 ºF for medium rare or to 160 ºF for medium.  Poultry must reach a temperature of 165 °F. Fish should be opaque and flake easily. Download a temperature chart.
• Stay Away from that Same Old Plate. When taking foods off the grill, do not put cooked food items back on the same plate that held raw food, unless it has been washed with hot water and soap first.
• Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Packaged fruits and vegetables labeled “ready-to-eat”, “washed” or “triple washed” need not be washed. Learn more about handling fresh fruits and vegetables.
• Icebox Etiquette. A full cooler will maintain its cold temperatures longer than one that is partially filled so it is important to pack plenty of extra ice or freezer packs to ensure a constant cold temperature. Keep the cooler out of the direct sun. Learn more about hot weather food safety and packing food to go.
• In hot weather (above 90°F), foods should never sit out for more than one hour before going in the refrigerator. Food that is left out longer than that should be discarded.

Learn more about how to clean, separate, cook and chill your way to a safe and successful outdoor event!

The non-profit Partnership for Food Safety Education saves lives and improves public health through research-based, actionable consumer food safety initiatives that reduce foodborne illness. Sign up to be a BAC Fighter at www.fightbac.org!