Avoid foodborne illnesses this summer

Summertime picnics, barbecues and other parties are fun, but it’s important to follow certain storage, sanitation and cooking tips to avoid getting sick.

Bacteria can grow on food that isn’t kept at the right temperature or that was prepared on unclean surfaces.

• Always wash your
  hands before food preparation and sanitize surfaces and utensils.
• Wash fruits and
  vegetables before preparing.
• Use different
  plates, cutting boards and utensils when
  handling raw and cooked items. Wash your hands
  after handling raw food, particularly raw meat or poultry.
• Never leave
  perishable food out of the refrigerator for more than two hours.
• Cook foods to
  the proper temperature to kill parasites, bacteria and
  viruses. Use a food thermometer to ensure that
  fish, shellfish, pork and lamb
  are cooked to 145°F, hamburger and sausages are
  cooked to 155°F, and poultry, stuffed meats
  and casseroles are cooked to 165°F.
• Keep hot food
  hot (above 135°F) and cold food cold (below 41°F).