10 Summer Food Safety Tips

#1: Use a thermometer


A thermometer is the number one tool to make sure your grilled goodies are cooked to the perfect temperature to destroy pesky pathogens. Studies show that checking the color of the food isn’t an accurate way to tell if your food is cooked through.

#2: Monitor leftovers


Perishable food like cooked or raw meats and salads should never be left out at room temperature for over 2 hours. When the weather gets hot -- above 90 degrees Fahrenheit -- your window for leaving food lying out is only 1 hour. Toss any unrefrigerated food if it surpasses the time limit.

#3: Don’t re-use marinades


During the summer, meats and poultry are oftentimes marinated then grilled. Be sure to discard used marinade this will prevent raw meat juices getting on your cooked food. If you plan on using the marinade as a sauce for cooked meat, reserve some before marinating the meat.

#4: Separate raw and cooked foods


If you’re getting ready to grill hot dogs, burgers, chicken or steak, be sure to use one plate for the raw stuff and a separate, clean plate for the newly cooked foods. The same rule applies for tongs and other serving utensils.

#5: Wash hands properly

Are you washing your hands properly by following these 5 steps?

1. Wet your hands. Turn on the water to as hot as you can stand it and wet your hands.
2. Apply soap. Many folks like to apply soap first and then wash it away when they turn on the water. Soap needs to be used on wet hands to work. You’ll be able to see suds if you’re doing it right.
3. Rub your hands together. Make sure to scrub between your fingers and up your forearm. Some people teach their kids to sing “Happy Birthday” twice, which covers the recommended, 20-second lathering and scrubbing time.
4. Rinse thoroughly.
5. Dry your hands. No, not on the kitchen towel you use to dry dishes, carry hot plates or clean off the counter! Do that and you'll dirty your clean hands again. Dry hands on a designated hand towel or use a paper towel.

#6: Pack a safe picnic


Raw meats and poultry should be packed in a separate cooler and surrounded by ice. If you have a long drive, coolers should be stored in the air-conditioned part of the car rather than in the hot trunk.

#7: Defrost meats properly


Leaving raw meat and poultry on the countertop to defrost will only allow dangerous food bugs to grow. Plan ahead and defrost meat 1-2 days in advance in the refrigerator.

#8: Wash produce thoroughly


Wash fruit and veggies in cool tap water before eating to eliminate any bacteria. This includes washing produce like melon before you slice or peel it to make sure bacteria isn’t transferred from the knife to your fruit or veggies.

#9: Wash reusable grocery store bags


If use reusable grocery bags, it’s important to wash them regularly. Studies found that harmful bacteria can linger in your totes and hitch a ride with ready-to-eat foods like produce.

#10: Decrease your cancer risk


Grilling is popular during the warm weather but improper cooking techniques can increase your cancer risk. Follow these simple tips to make sure you're grilling safely.