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.
your family and friends from foodborne illnesses this summer. Follow these

  • 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).
Click here for more food safety tips!