As retailers highlight the joys of summer picnics and barbecues, the U.S. Food and Drug Administration (FDA) emphasizes the importance of food safety during outdoor meals. During warmer months, foodborne bacteria flourish, particularly in temperatures ranging from 40°F to 140°F—known as the “Danger Zone.”

To ensure safe eating outdoors, the FDA offers crucial tips. First, meats, poultry, and seafood should be defrosted in the refrigerator and cooked immediately if thawed using cold water or a microwave. Reusing marinades that have come into contact with raw food is a risk unless boiled first. Marinate items in the fridge, and always wash produce before consumption. Even fruits and vegetables should be rinsed before peeling to avoid cross-contamination.

For those planning picnics, packing coolers efficiently is key. Place refrigerated food into insulated coolers right before leaving home, using ice packs to maintain a temperature below 40°F. Keep raw meats separate, below other food items, to prevent dripping. Additionally, limit exposure of coolers to heat by keeping them out of direct sunlight and minimizing time in hot car trunks.

Grilling comes with its own set of safety measures. Use clean utensils and platters when handling cooked food, and always verify that meat is cooked to the correct temperature with a food thermometer. Foods should not remain out of safe temperature ranges for longer than two hours—one hour if temperatures exceed 90°F.

By following these guidelines, consumers can fully enjoy the delights of summer dining while minimizing health risks. It’s advisable for grocers to share these food safety tips as part of their summer promotions, ensuring customers leave with both delicious meals and peace of mind.