As we head to barbecuing and picnic season, we must keep safety in mind. You can reduce your risk of becoming infected with foodborne illness. Do not eat raw or undercooked meat, including hamburgers, poultry, and seafood, and do not drink raw milk or eat products made from raw milk. Rinse fresh fruits and vegetables under running water and always follow the rules of food safety.

  • CLEAN

    Clean your hands with soap and warm water before handling food. Clean surfaces before preparing food on them.

  • SEPARATE

    Separate cooked foods from ready-to-eat foods. Do not use utensils on cooked foods that were previously used on raw foods and do not place cooked foods on plates where raw foods once were unless it has been cleaned thoroughly.

  • COOK

    Cook foods to a safe internal temperature (see chart). Use a meat thermometer to make sure foods are cooked to a safe temperature. Color is not an indicator of doneness.

  • CHILL

    Chill foods promptly after serving and when transporting from one place to another. Keep your refrigerator at 40°F or below. Keep hot foods hot and cold foods cold.

Make sure to read: 8 Ways To Maintain Your Health

D0n’t forget that meats need to be cooked at a certain temperature:

Safe Internal Temperatures

Hamburgers — 160°F

Roasts, steaks, chops — 160°F

Ground poultry — 165°F

Poultry parts — 170°F

Pork — 160°F

Hot dogs/leftovers — 165°F

Remember to eat your fruits and vegetables. Get a handle on that by reading: 7 Top Foods That Boost Your Memory