According to United States Department of Agriculture (USDA), forgetting about food safety is a recipe for disaster. As we kick off summer, enjoy your picnic or barbecue without any uninvited guests! Follow these guidelines for food safety for your next event.

Preparing:

1. Rinse fresh fruits and vegetables under running tap water before packing them in the cooler - including those with skins and rinds that are not eaten.
2. Keep cold food cold. Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or below to prevent bacterial growth. Meat, poultry, and seafood may be packed while still frozen so that they stay colder longer.
3. Don't cross-contaminate. It's best to have a separate cooler for raw meat, poultry, and seafood, but if you don't, make sure they are securely wrapped. This keeps their juices from contaminating already prepared foods or foods that will be eaten raw, such as fruits and vegetables.

At your Event:

1. Hand cleaning is key to food safety, simply use a water jug, some soap, and paper towels.
2. Follow the 2-hour rule; cold food should not sit out for longer than 2 hours.
3. If it's above 90° F, cold food should not sit out for longer than 1 hour. If it does - throw it away.
4. Keep hot food hot. Hold at 140° F or above.
5. Just like cold food - hot foods should not sit out for more than 2 hours, or 1 hour in temperatures above 90° F. If does, again, throw it away to be safe.

On the Grill:

1. Marinate foods in the refrigerator - never on the kitchen counter or outdoors.
2. Never use marinade as a sauce. Reserve a portion separately before adding the raw protein.
3. Have your food thermometer ready. Always cook to safe temperatures.
4. Keep cooked food hot.
5. Don't reuse platters or utensils that previously held raw protein. Have a clean platter and utensils ready at grill-side to serve your food.

Spread the summertime smiles not the bacteria at your next event! Visit foodsafety.gov for more information. Check your Steps!