It’s time for summer picnics and barbecues.

By following a few simple steps, you can keep yourself safe from food-borne illnesses during the summer—and all year long.

“The two most important things are washing your hands and storing your food properly,” says Mills-Peninsula dietitian Cathy Hazlewood.

Thoroughly washing hands before preparing and eating food can stop tiny bacteria in their tracks. This simple act can keep a whole family from getting sick.

“Always wash hands again after handling raw poultry,” Hazlewood suggests. “Wash plates and utensils such as barbecue forks and tongs that have touched raw poultry, too.”

Raw meats should not be out of the refrigerator for more than two hours. Store them in the bottom to keep their juices from contaminating other foods.

“At picnics, don’t worry about unrefrigerated commercial mayonnaise. It has preservatives that arrest micro-organisms,” Hazlewood said.

“But do treat mayonnaise like any other perishable food. Keep cold foods cold and hot foods hot. If perishables have been sitting in 90-degree heat for an hour or more, you need to toss them.”

As for food storage and cooking, Hazlewood said appliances at the right temperatures keep food as safe as possible.

The fridge should be below 40 degrees Fahrenheit. Freezers should be chilled to 0 degrees. And an oven’s temperature should accurately reflect a dial setting.

To be sure your appliances are at the right temperatures, invest in special thermometers designed for fridges, freezers and ovens, Hazlewood suggests.

What about expiration dates on food labels?

The “sell by,” “best if used by or before” and “use by” dates all refer to peak quality or flavor – not safety. Find safe storage times for different foods at www.fsis.usda.gov.

Raw meats can be safely stored for only one to five days, but some canned goods may be safe for up to five years.

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