While enjoying BBQs, potlucks, and picnics this summer, keep these food safety tips in mind.

Wash Your Hands
Wash your hands before starting prep and after touching raw meat.

Keep it Separate
Keep raw meat separate from cooked meat and other foods.

Correct Temperatures
Use a food thermometer to ensure meat is cooked to a safe temperature.

  • 145°F: Steaks, roasts, chops, and fish
  • 160°F: Ground meat and sausage, and egg dishes
  • 165°F: Chicken, turkey, and reheated leftovers

Avoiding Bacteria
Bacteria grows best between 40°F and 140°F.

  • Keep hot food hot: Use slow cookers, warming trays, chafing dishes, or steam tables.
  • Keep cold food cold: Use ice baths, coolers, and smaller portions

When to Refrigerate
Refrigerate leftovers within two hours of cooking. Smaller portions allow food to cool quicker.

Safety First
If you are not sure if the food is safe to eat, do not eat it.

Provider Card image cap

Beth Jones, RDN
Registered Dietitian