As soon as you purchase meat, seafood, eggs, or other perishables, put them in the refrigerator. Keep them refrigerated until you are ready to prepare them.  

When preparing your dish, remember to:  

• Wash your hands and cooking surfaces often. Hands should be washed for 20 seconds with water and soap. If no running water is available, use sanitizer or towelettes.   
• Keep raw meats separate from other foods to avoid germs spreading from one food to another.
• Use separate tools to prepare raw meat. 

Whether you are gathering in your backyard headed to the beach, make sure your food stays safe until you’re ready to eat:   

• Avoid the Danger Zone. The Danger Zone (from 40°F to 140°F) is the temperature range that bacteria grow the fastest in.  
• Cold foods like deli meats, fruit and vegetables, and cheese must be kept chilled (below 40°F). Fruits and vegetables should be washed before they are packed. 
• Place ice or frozen gel packs in a cooler around your cold food and keep the cooler closed.  
• Keep hot food hot. Hot foods can be kept hot by placing them on a grill on low, in heated chafing dishes, or in a slow cooker. 
• Do not leave food out for more than two hours (or one hour on a hot day). If food is left out longer, throw it away to be safe.   

When serving your food:  

• Don't use the same platter, cutting boards, or utensils for raw and cooked foods. Germs in raw meat can contaminate ready-to-eat food.   
• Refrigerate or freeze leftovers after eating. If you have large amounts of leftovers, divide them into shallow containers so that the food cools to a safe temperature more quickly.   
• When reheating cooked meats, grill them to 165°F or until steaming hot. Bring sauces, soups, and gravy to a boil when reheating.  
• Never thaw food at room temperature, like leaving a dish out on the countertop. Defrost in the refrigerator, under cold, running water, or in the microwave.