Preparation essential for food Published June 29, 2012 By Lisa Webster, RD Health and Wellness Center Health promotion community dietitian TRAVIS AIR FORCE BASE, Calif. -- The temperatures are rising and the backyard grills are calling. Along with making sure the ants do not carry off your picnic basket at your Fourth of July picnics, barbecues and camping trips, ensure that no one gets sick from the bacterial contamination that can be so common with picnic food. You can't see or taste food bacteria, but you sure can feel them if illness occurs hours or days later. Remember these steps for food safety: Clean: Wash hands often especially after handling raw meat and hot dogs and surfaces because unwashed hands and surfaces are the prime cause of foodborne illness. When eating away from home, make sure that there is a source of clean water. If not, bring water with you and pack clean disposable towelettes for cleaning hands and surfaces. Separate: Don't cross contaminate during food preparation, grilling and serving. When packing the cooler, make sure that raw meats are securely wrapped or in plastic bags to prevent juices from coming into contact with cooked and ready to eat food. Don't serve cooked items on the same tray as you used for the raw items. Cook: Experts agree that food is safely cooked when it reaches the recommended internal temperature necessary to kill all bacteria. Use a food thermometer to make sure meat is completely cooked - ground meats like burgers should reach 160 °F, poultry 165 °F and pork or beef 145 °F. Do not partially grill extra meat or poultry to use later. Once you begin, cook until completely done to assure bacteria are destroyed. Grill raw poultry until the juices run clear and there is no pink. Hamburger should not be pink in the center. Refrigerate promptly: Holding food at an unsafe temperature allows bacteria to grow rapidly. Always refrigerate leftover food within two hours and remember to refrigerate within one hour when temperatures rise about 90°F. If in doubt, toss it out! Keep perishable foods in the picnic cooler with several inches of clean ice, frozen gel packs or containers of frozen water. Pack the food for the picnic directly from the refrigerator into the cooler. Keep the cooler in the coolest place in the car during transport and once you get to the picnic or camping spot, keep it in the shade. Another good tip is to use a separate cooler for drinks so the one containing the food won't constantly be opened and closed. For more information, please contact the Health and Wellness Center at 424-4292 or stop into our offices in the Fitness Center.