Summer is here, and that means it’s time for sunny days, backyard BBQs, and good times with friends and family. Whether you’re flipping burgers on the grill, dishing out potato salad, or serving up a slice of juicy watermelon, there’s one important thing to keep in mind: food safety.
Nothing can ruin a great cookout faster than a case of food poisoning. But don’t worry — with just a few simple tips, you can keep your summer gatherings both delicious and safe. 
- Keep it Clean
Before you even fire up the grill, make sure your hands, utensils, and surfaces are clean. Wash your hands with soap and water for at least 20 seconds before and after handling food. And don’t forget to give your grill a good scrub before cooking — nobody wants last week’s burger bits hanging around!
Pro tip: Keep hand sanitizer or wipes nearby if you’re outdoors and away from a sink.
- Separate Raw and Ready-to-Eat Foods
Cross-contamination is a sneaky food safety hazard. Always use separate cutting boards and plates for raw meat and foods that are ready to eat (like salad, buns, or fruit). Never reuse a plate that held raw meat unless it’s been washed thoroughly.
Cooler tip: If you’re bringing food to a picnic or park, use separate coolers — one for raw meats and another for ready-to-eat items like drinks, fruits, and side dishes. This helps prevent leaks or drips from contaminating other food.
- Cook to the Right Temperature
That juicy burger may look done, but the only way to know for sure is with a food thermometer. Ground beef should hit 160°F, chicken should reach 165°F, and fish is safe at 145°F. Don’t rely on color or feel — go by the numbers.
Bonus tip: Digital thermometers are fast, accurate, and easy to use!
- Keep Hot Foods Hot and Cold Foods Cold
Once food is cooked, it should stay hot (at or above 140°F) until served. Use warming trays or grill-safe pans to keep things toasty. On the flip side, cold dishes like pasta salad, deviled eggs, or fruit should be kept on ice or in a cooler to stay under 40°F.
The rule of thumb? Don’t leave perishable food out for more than 2 hours — or only 1 hour if it’s over 90°F outside. 
- Be Smart with Leftovers
After everyone’s had seconds (and maybe thirds), pack up those leftovers quickly. Store them in shallow containers in the fridge or cooler. Eat refrigerated leftovers within 3–4 days or freeze them for later.
Final Bite
Summer cookouts are all about fun, flavor, and fellowship. With just a little planning and care — like using separate coolers for raw meats and ready-to-eat foods — you can make sure your food is not only tasty but also safe to eat. So grab your apron, invite your friends, and enjoy every bite of summer. Just don’t forget the thermometer!
Find out more at the USDA https://www.fsis.usda.gov/news-events/news-press-releases/usda-serves-food-safety-guidelines-your-summer-cookout
Read more great Blogs from UF IFAS Extension https://blogs.ifas.ufl.edu/global/
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