Bringing Food to a Picnic or Cookout:

*   Use an insulated cooler filled with ice or frozen gel packs. Frozen food can also be used as a cold source.

*   Foods that need to be kept cold include raw meat, poultry, and seafood; deli and luncheon meats or   sandwiches; summer salads (tuna, chicken, egg, pasta, or seafood); cut up fruit and vegetables; and perishable dairy products.

*   A full cooler will maintain its cold temperature longer than a partially filled one. When using a cooler, keep it out of the direct sun by placing it in the shade or shelter.

*   Avoid opening the cooler repeatedly so that your food stays colder longer.



Cooking on the Grill

*   Use separate cutting boards and utensils for raw meat and ready-to-eat items like vegetables or bread.

*   Keep perishable food cold until it is ready to cook.

*   Use a food thermometer to make sure meat and poultry are cooked thoroughly to their safe minimum internal temperatures

*   Beef, Pork, Lamb, and Veal (steaks, roasts, and chops): 145°F with a 3 minute rest time

*   Ground meats: 160°F

*   Whole poultry, poultry breasts, & ground poultry: 165°F

*   Always use a fresh, clean plate and tongs for serving cooked food. Never reuse items that touched raw meat or poultry to serve the food once it is cooked.






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