By Don Koivisto, director, Michigan Department of Agriculture
May 19, 2008

As temperatures climb announcing the arrival of summer, our thoughts wander to the familiar smell of a burger sizzling on an outdoor grill, a salad filled with garden fresh veggies, and slices of red, juicy watermelon. Before delving into all the tasty, Michigan-made dishes, I want to remind you to follow some basic food safety rules listed below to keep your family healthy this summer.

General guidelines:
Start with the basics - always wash hands with warm, soapy water for at least 20 seconds before, during, and after handling food.

Use separate utensils, cutting boards and serving dishes for raw and cooked foods, and wash thoroughly with warm, soapy water before re-using. Never serve grilled food on the same dish that held raw meat, poultry or fish.

Safe Grilling Tips:
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.

Don't use the same platter and utensils that previously held raw meat or seafood to serve cooked meats and seafood.

Meat thermometer guidelines:
Use a meat thermometer to ensure foods reach safe internal temperatures because cooking by checking the color of the meat is not enough. For example, hamburgers should be cooked to 160 degrees Fahrenheit (F), poultry to 165 degrees F, pork to 160 degrees F and large cuts of beef to 145 degrees F for medium rare, and 160 degrees F for medium.

Insert a meat thermometer horizontally into the center of the burger, steak or poultry for 10-15 seconds to register the internal temperature - just to be sure.

Additional food safety guidelines:
Carry food in a cooler with a cold pack and keep it in the shade with the lid on.

Never leave perishable food out of the refrigerator for more than two hours. When outdoor temperatures reach 90 degrees F, food shouldn’t be left out for more than an hour.

Keep cold foods cold and hot foods hot.

For more information, visit www.michigan.gov/mda or www.foodsafety.gov.