Food safety tips for a healthier summer

With picnic and barbecue season here and the weather heating up, it's important to remember food safety tips when you gather with friends and family.

"The single best way to prepare and consume food safely is to wash your hands before cooking, serving or eating," said Scott Gilliam of Indiana State Department of Health's Food Protection Program. "Make sure to wash your hands thoroughly after touching raw meat."

"Food temperature is also important," Gilliam said. "If a food is intended to be served hot, make sure to cook it fully before serving it. If a food is intended to be served cold, keep it cold. Never let cold food sit out for an extended period of time. If you're serving cold pasta salad, store it in a refrigerator or a cooler and put it out on the picnic table right before the food is served."

Another effective technique to avoid food-borne illness is to use a meat thermometer to make sure that meat is cooked to its appropriate temperature. If a meat thermometer isn't available, cook meats until the juices run clear. Ground beef should be brown or at least brownish pink in the center before it is served.

Avoid preparing food for others when feeling ill.

Health officials recommend the following food safety tips. +Food safety begins with hand washing even in outdoor settings, and it can be as simple as using a water jug, soap and paper towels. +Keep all utensils and platters clean when preparing food. +When grocery shopping during hot weather, make perishables the last pick up in the store. Never leave them in the car while running other errands. It doesn't take long for bacteria to grow. Get perishables home and into the refrigerator immediately. +Thaw meat or poultry safely by leaving it overnight in the refrigerator. Don't leave meat or poultry out on the counter for an extended period of time before preparation. +Don't use the same platter and utensils that previously held raw meat or seafood to serve cooked meats and seafood. +Marinate foods in the refrigerator, not on the counter or outdoors. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry or seafood. Don't reuse marinade. +Cook chicken and seafood until the flesh is solid. +Don't leave leftovers on the picnic table or allow foods to cool on the kitchen counter. Put foods directly into the refrigerator within two hours of serving. If large quantities of leftovers are divided into smaller portions, they will chill more quickly to temperatures that inhibit the growth of bacteria. +Make sure to cook eggs until both the white and the yolk are firm. +Keep cold food cold. Place cold food in a cooler with ice or frozen gel packs. Cold food should be held at or below 40 degrees Fahrenheit. +Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Packaged fruits and vegetables labeled "ready-to-eat," "washed" or "triple washed" need not be washed.

For more information on food safety, visit www.foodsafety.gov.