Food safety tips given for summer barbecuing

Although summer doesn't technically start until June 20, most people consider the summer season to kick off just after Memorial Day. Schools are out and the focus is on enjoying the warm weather and outdoor grilling.

The U.S. Department of Agriculture offers food safety tips to ensure people have safe and enjoyable meals.

Bacteria can be spread throughout the kitchen and get onto hands, utensils, countertops and food. People in charge of food preparation should wash their hands with warm soap and water for at least 20 seconds before and after handling food. Prep areas should also be washed down with soap and hot water.

Fresh fruits and vegetables should be rinsed under running tap water before preparing.

If marinating food before grilling, it should be marinated in the refrigerator, not on the counter. Poultry and cubed meat can be be marinated up to two days in advance of cooking. Beef, veal, pork, lamb roasts, chops and steaks can be safely marinated for up to five days.

Before grilling meat, poultry or seafood, separate it onto its own cutting board, away from fresh produce. Bacteria can be spread by cross-contamination.

After grilling, use a different plate than the one which previously held raw meat or seafood.

Food thermometers should be used to measure the internal temperature of cooked meat. Food is safely cooked when it reaches a high enough internal temperature to kill harmful bacteria that can create food borne illness. Generally, beef, pork, veal and lamb should be cooked to 160 degrees and poultry to 165 degrees. Color is not a reliable indicator of doneness. Fish should be cooked to 145 degrees or until the flesh is opaque and separates easily with a fork.

There's nothing better than a big barbecue feast with leftovers to nibble on later. Large amounts of leftovers should be divided up into shallow containers for quicker cooling in the refrigerator.

Never defrost food at room temperature. Food defrosted in the microwave should be cooked immediately.

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Food safety tips given for summer barbecuing