It's summertime! And that means more people will be enjoying the outdoors and grilling at picnics. Unfortunately summertime also means the risk of foodborne illness. Follow these tips from the CDC to reduce your chance of getting sick.

• Wash , Wash , Wash Your Hands (as in Row, Row, Row Your Boat)
  Always, wash your hands with hot, soapy water before and after handling food.
• Marinating Mandate
  When marinating for long periods of time, it is important to keep foods refrigerated. Don't use sauce that was used to marinate raw meat or poultry on cooked food. Boil used marinade before applying to cooked food.
• Hot, Hot, Hot
  When grilling foods, preheat the coals on your grill for 20 to 30 minutes, or until the coals are lightly coated with ash.
• Temperature Gauge
  Use a meat thermometer to insure that food reaches a safe internal temperature.
• Where's the Beef? Chicken and Fish?
  Hamburgers should be cooked to 160º F, while large cuts of beef such as roasts and steaks may be cooked to 145º F for medium rare or to 160º F for medium. Cook ground poultry to 165° F and poultry parts to 170° F. Fish should be opaque and flake easily.
• Stay Away from that Same Old Plate
  When taking foods off the grill, do not put cooked food items back on the same plate that previously held raw food. 

Icebox Etiquette BAC Down! Give bacteria the cold shoulder. A full cooler will maintain its cold temperatures longer than one that is partially filled so it is important to pack plenty of extra ice or freezer packs to insure a constant cold temperature. Also, be sure to keep your refrigerator at 40° F or below. Use a thermometer to monitor.