Food poisoning is a serious public health threat, as the Center for Disease Control and Prevention estimates that foodborne illness results in roughly 128,000 hospitalizations and 3,000 deaths in the United States annually.
To help eliminate the risk for these foodborne illnesses there are four key steps to food safety according to Technical Information Specialist for the USDA Janell Goodwin. These steps include clean, separate, cook and chill.
Making sure to keep utensils and food separate is key to avoid cross-contamination.
While many people think they know the proper doneness of certain foods lots of the time that isn't the case.
The directed temperature for beef, pork, and lamb is 145 degrees, ground meats 160 degrees and poultry 165 degrees. Lastly, Goodwin says keeping foods cold is just important even with the warmer outdoor temperatures.
For more information and tips on preventing foodborne illness visit FoodSafety.gov.