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.