When the sun heats up, so does food that has been sitting outside. Food served outdoors can develop bacteria quickly if not prepared or served correctly, causing foodborne illnesses. Bacteria on food usually grow fastest at temperatures from 90 degrees to 110 degrees and flourishes in moist environments. Whether your summer plans include grilling or attending a picnic, make sure you know what safety measure to take before serving those burgers.

Storing Food:

• Pack your cooler to capacity with ice and freezer packs to maintain a cooler temperature longer.
• Store your cooler in your passenger seat with the air conditioning turned on.
• Do not store your cooler in the trunk of a car.
• Hot food should be well wrapped in a sealed, insulated container at or above 140 degrees.
• Cold food should be kept at or below 40 degrees.

Preparing Food:

• Always wash your hands with soap and hot water for at least 20 seconds before eating or preparing food.
• Bring moist towelettes or anti-bacterial sanitizer if water is not available.
• Always use clean utensils and serving platters.
• Never cross-contaminate food. For example, fruit should stay away from raw meat.

Grilling Food:

• Preheat the coals on your grill for 20 to 30 minutes or until the coals have a light coat of ash.
• When marinating meat, keep it refrigerated until you are ready to grill.
• Don’t use the same sauce on cooked food that was used to marinade raw food.
• Never place cooked food on a plate that has held raw food.
•  Follow these guidelines when grilling or cooking meat:
  • Hamburgers should be cooked to 160 degrees.
  • Large cuts of beef such as roasts and steaks should be cooked to 145 degrees.
  • For medium rare, cook beef to 145 degrees; for medium, cook to 160 degrees.
  • Fish is usually ready when it is opaque and flakes easily.

Serving Food:

• Perishable food should not sit out longer than two hours.
• In temperatures above 90 degrees, food should not sit out longer than an hour.
• Cold foods in serving dishes that need to stay cold should be kept directly on ice.
• Make sure to drain the water as ice melts and replace ice often.

Sources: Centers for Disease Control and Prevention; U.S. Food and Drug Administration