Don't let food poisoning cram your summer fun.
Marinade: Set aside sauce for serving before marinating raw chicken.
Meat: Cook to internal temperature of 165 degrees.
Serving Platter: Keep away from raw meat.
Meat: Cook to an internal temperature of 160 degrees.
Cheese and mayo: Store in the refrigerator or an ice-filled cooler.
Bun: Wash your hands before taking buns from the package.
Lettuce: Wash greens—or use those marked "ready to eat."
Serving platter: Keep away from raw meat.
Bowl: Cover tightly to insects away
Potato chunks: Cool in the refrigerator after cooking.
Prepared salad: Keep in a cooler or in the fridge until mealtime.
Creamy sauce: Store in the refrigerator or an ice-filled cooler.
Melon: Wash before cutting.
Bowl: Cover tightly to keep insects away.
Tea: Brew with water that's 175 degrees or hotter.
Lemon Slices: Wash before cutting.
Pitcher: Keep it insulated, or store in ice.
Ice: Keep ice for drinks in a separate cooler from meat.
Source: U.S. Department of Agriculture.
- Academy of Nutrition and Dietetics. "Washing Leafy Greens."
- Food Safety News. "Play it Safe with Hamburgers."
- U.S. Department of Agriculture. "Food Safety Belongs on the Grill."
- U.S. Department of Agriculture. "Food Safety Information."
- U.S. Department of Agriculture. "Have a Food-Safe Holiday Season."
- U.S. Department of Agriculture. "Safe Minimum Internal Temperature Chart."
- U.S. Department of Agriculture. "Seasons Change, But Food Safety Shouldn't."
- Washington State University. "Food Tips & Info."