2018-05-21

Proper Prep Work

Marinate food in the refrigerator, not on the counter or outdoors. Don’t reuse marinade that contained raw meat; if you want to use some of the marinade as a sauce for the cooked food, be sure to reserve a portion of it before marinating.

Keep raw and cooked foods strictly separate. Don’t use a plate that previously held raw meat, poultry or seafood for anything else unless it has been thoroughly washed in hot, soapy water.

When packing a cooler for a picnic, wrap raw meats securely and place on the bottom to keep them from dripping on other foods.

Wash all raw fruits and vegetables in clean water. Keep in mind that you cannot detect bacteria by the way the food looks, smells or tastes.

Sanitize counters and work spaces frequently.

Don’t Leave the Leftovers

A barbecue can be a great party — but remember that food shouldn’t be left out for more than two hours. On very hot days, food should be refrigerated after only one hour.



Keep it Clean

Handwashing is one of the easiest ways to prevent the spread of bacteria. Wash your hands for at least 20 seconds with soap and warm water before and after handling food. Also wash when you switch from one food to another.

Keep counter tops and utensils sanitized.

When camping or on a picnic, be sure to bring clean water. You may also want to consider using waterless hand sanitizer or disposable wipes.

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