Bring Your A-Game to Food Safety

1. Wash often.

Food safety starts with clean hands, utensils, countertops, cooking surfaces and dishes. After that initial "clean sweep," be sure to wash all of the above between each step of food prep, when switching between foods and after every interruption, such as checking your phone. Hand sanitizers and wipes are not as effective as a soapy scrub, but if that's all that's available when you're out and about, they're better than not cleaning at all. Also, wash fruits and vegetables before slicing to prevent the knife from dragging bacteria into their interiors.

2. Keep the heat on.

Use a food thermometer while cooking to ensure foods reach an internal temp that will kill most of the harmful bacteria:

• 165°F for poultry (whole, cuts or ground), leftovers and previously cooked foods
• 160°F for ground meats
• 145°F for whole meats and fish 

Pro tips:

• Use two coolers. Allocate one for drinks or other items that will be frequently accessed. Continually opening a cooler makes it challenging to keep foods at a safe temp. Pack the other cooler with foods that need to stay chilled for as long as possible, such as meat, poultry, fish, salads and sandwiches. Be sure raw meats and fish are well sealed to contain drippings.
   
• Tightly pack food first, then top with ice (or cold packs) instead of putting ice on the bottom of the cooler. Cold air is dense and sinks, keeping foods on the bottom colder longer.   
   
• Stash a small refrigerator thermometer in your cooler(s) to stay in the know on how well your cooler is cooling.
   
• Park coolers in the shade.
   
• When it's time to serve, place foods that should be chilled, such as salads and dips, on ice if possible.

4. Watch the clock.

Bacteria multiply quickly between 40°F and 140°F, aka "the danger zone." Foods can sit safely at room temperature or outdoors for up to 2 hours. However, if temps are at or above 90°F, that timeline shrinks to 1 hour or less. Start the clock once the food leaves the grocery store, refrigerator, cooler, grill or other cooking source. Discard food that has passed that timeframe. Before packing leftovers, assess how long they have been out, how people have interacted with them and consider the time it will take to bring the food home. The best rule of thumb: When in doubt, throw it out.

Note: Children younger than age 5, adults over the age of 65, pregnant women and people with weakened immune systems are at greater risk for food poisoning and for experiencing more severe symptoms. 

More helpful tips: 

• Thaw foods in the refrigerator or microwave, never on the counter.
• Separate raw foods from cooked ones. Always wash trays, plates or utensils that held raw food before any other food touches them.
• If eating outdoors, cover foods until it's time to eat to protect them from flies and other bacteria-carrying bugs.
• Serve perishable foods in shifts. Instead of putting all your food out at once, replenish it as needed while holding additional amounts at a safe temperature.
• Transport food inside your car rather than an enclosed trunk, which can get exponentially hotter.