Picnics and barbecues are great ways to celebrate with friends and family in the summer. Nobody wants to go home sick with food poisoning, though. Here are a few food-safety tips so everyone can enjoy themselves.

Wash Up!
Wash everything often. Wash your hands before and after handling food. Wash cutting boards and utensils in between uses. Rinse all fruits and vegetables under running water. Wipe down kitchen counters before and after placing food on them. Use one cutting board for meats and poultry, and a different one for fruits and vegetables.

Keep Hot Foods Hot & Cold Foods Cold
Use a meat thermometer to make sure meats are cooked to a high enough temperature to kill bacteria like salmonella and E. coli.

• Any ground meat should be cooked to at least 160 degrees F.
• Beef, veal, lamb and pork steaks or chops should be cooked to at least 145 degrees F.
• Poultry should reach 165 degrees F.
• Eggs should be cooked until the yolks and whites are firm.
• Cook stuffing separately from the chicken or turkey, not inside the bird.

Cold foods should be kept below 40 degrees F. Put them in the refrigerator or freezer as soon as you get home, and keep their time in the car to a minimum. Defrost frozen food in the refrigerator or microwave, not on the counter. Use an insulated bag or cooler with ice packs to keep items cold.

Keep Them Separated
Always keep raw food away from cooked food. Do not put cooked meats on the same plate as raw meat and juices.

The CDC has made other great recommendations, which you can find here. A little planning will go a long way in keeping your guests healthy after your cookout. Enjoy!