Don't let food poisoning cram your summer fun.
Marinade: Set aside sauce for serving before marinating raw chicken.
Meat: Cook to internal temperature of 165 degrees.
Serving Platter: Keep away from raw meat.
Meat: Cook to an internal temperature of 160 degrees.
Cheese and mayo: Store in the refrigerator or an ice-filled cooler.
Bun: Wash your hands before taking buns from the package.
Lettuce: Wash greens—or use those marked "ready to eat."
Serving platter: Keep away from raw meat.
Bowl: Cover tightly to insects away
Potato chunks: Cool in the refrigerator after cooking.
Prepared salad: Keep in a cooler or in the fridge until mealtime.
Creamy sauce: Store in the refrigerator or an ice-filled cooler.
Melon: Wash before cutting.
Bowl: Cover tightly to keep insects away.
Tea: Brew with water that's 175 degrees or hotter.
Lemon Slices: Wash before cutting.
Pitcher: Keep it insulated, or store in ice.
Ice: Keep ice for drinks in a separate cooler from meat.
Source: U.S. Department of Agriculture.
This information is provided for educational purposes only. Individuals should always consult with their healthcare providers regarding medical care or treatment, as recommendations, services or resources are not a substitute for the advice or recommendation of an individual's physician or healthcare provider. Services or treatment options may not be covered under an individual's particular health plan.