reviewed 6/24/2019

Cookout Safety

Don't let food poisoning cram your summer fun.

Chicken

Marinade: Set aside sauce for serving before marinating raw chicken.

Meat: Cook to internal temperature of 165 degrees.

Charring: Don't eat meat or skin that gets charred during cooking.

Serving Platter: Keep away from raw meat.

Hamburger

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.

Potato Salad

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.

Fruit salad

Creamy sauce: Store in the refrigerator or an ice-filled cooler.

Melon: Wash before cutting.

Bowl: Cover tightly to keep insects away.

Iced Tea

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.

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Disclaimer

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.