Instructions: To help reduce the risk of food poisoning during summer months:

Thoroughly chill all perishable foods before placing them in coolers or ice chests. This helps maintain cold temperatures longer in hot weather.

Dont partially cook food and then finish it later on the grill. This sets the stage for bacteria to grow.

Limit the time that perishable foods are kept at room temperature. The rule of thumb is that food be left unrefrigerated for no more than two hours if the temperature is below 85 degrees. If the temperature is above 85, dont allow food to be at room temperature for more than an hour.

Dont let raw meat or poultry juices or marinades come into contact with cooked food.

Refrigerate leftover salads and stews in shallow dishes that cool faster.

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