Many residents enjoy outdoor grilling in the summer months. To avoid possible food poisoning caused by germs growing too quickly in the heat or unsafe preparation practices, the Nassau County Department of Health offers the following food safety tips:

Cooking: Meats must be cooked to the proper temperature to assure safety. E-coli and salmonella can still be present in undercooked meats such as hamburger and chicken. These bacteria can cause severe illness and even death. Always check the temperature of cooked meat with a meat thermometer. Insert the thermometer into the center of the meat, which is the least cooked part, for an accurate reading. For hot dogs, insert the thermometer from the end of the hot dog towards the center. Temperatures should be at least:

Wash hands and surfaces. Wash hands thoroughly before preparing or serving food and after touching raw meat. Use utensils to handle cooked food and remember not to place cooked meat on surfaces that held raw meat. Never re-use plates before washing, especially plates used to hold raw meats or eggs.

Serving. Serve the first-cooked meats first and within two hours of cooking. Keep cold foods cold in a refrigerator (at 40 F or stored in coolers with sufficient ice until ready to eat.) Refrigerate any leftovers immediately. Never leave food at room temperature for more than two hours.

Additional Tips: Use a separate cutting board or plates for foods that will not be cooked such as salad. Marinate food in the refrigerator and do not taste it or re-use the marinade after the raw meat has been added.

For more information about food safety, call the Nassau County Department of Health weekdays from 9:00 a.m. - 4:45 p.m. at 571-3680.