With summer upon us and the 4th of July quickly approaching, we can expect the coming weeks to be filled with food, fun and family as we head outdoors to picnic, camp, barbeque, boat and vacation. While nearly everyone enjoys participating in activities unique to the great outdoors, we must remember that being outside during the summer months also means that we need to take special precautions to keep not only ourselves safe, but our food safe as well. In the Senate, we are currently working to address food safety issues on the federal level, but there are everyday things you can do to ensure the food you prepare is safe to eat. Please keep in mind the following food safety tips in order to ensure a safe and happy summer season.

The number one rule for keeping food safe is to keep hot food hot, and cold food cold. This is especially important for meat, poultry, fish, or egg dishes that have a higher risk of containing bacteria that can make you sick. Most bacteria found on foods cannot grow if the food is kept at a temperature below 40 degrees, or above 140 degrees. After cooking meat or poultry, keep it hot until served-at 140 F or warmer. For day trips, picnics and BBQs a cooler packed with ice can keep foods below 40 degrees. Because coolers with beverages get opened frequently, it is a good idea to have one cooler for snacks and drinks and another for perishables.

Always use a food thermometer to be sure the food has been thoroughly cooked. Temperature is the only way to determine for sure if food has been cooked thoroughly–food color is not a reliable indicator. For reasons of personal preference you may choose to cook the food to a higher temperature than recommended.

According to USDA, the following temperatures should be reached during cooking: Whole poultry — 165 F Chicken breasts — 165 F Ground poultry — 165 F Egg Dishes 160 F Hamburgers made of ground beef — 160 F Cuts of pork — 160 F Beef, veal, and lamb steaks, roasts and chops — 145 F Fish — 145 F

Remember to keep everything clean-which can be difficult when you are outside. Bacteria can easily be spread to other foods by juices dripping from packages, hands, or utensils.

Raw meat, poultry, or fish should always be double-wrapped and secured in plastic bags to make sure their juices don’t drip onto other foods. Hands should always be washed after handling raw meat, poultry, and fish. If you do not have access to soap and water, antibacterial wipes can also do the trick. Do not use the same cutting board, platter, or utensils for preparing raw meat and poultry as for serving other foods because they may be contaminated with juices. Use a clean plate and clean utensils for the cooked food.

The U.S. Department of Agriculture offers some additional tips for keeping your food safe:

Shop for meat and poultry last, right before checkout Load meat, poultry and other perishables inside the car, not in the trunk. Take the groceries home or to the picnic site immediately. If you will be traveling more than 30 minutes, pack raw meat and poultry in an ice chest. Completely defrost meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. Thaw in a microwave only if you are going to cook the food immediately. Always marinate meat and poultry in the refrigerator, not on the counter.

I hope these tips will help you as you enjoy another beautiful Iowa summer!