One thing we all look forward to once summer arrives is a traditional barbecue, complete with a picnic table and its array of grilled meats, cold salads and, of course, deserts. What we don’t anticipate is that the likelihood of getting sick from these delicacies is very high unless proper precautions are taken to avoid bacterial growth. These delicious summertime treats can actually be poisonous if not kept at proper temperatures. Below are safety tips from the Independent Insurance Agents & Brokers of New Jersey regarding proper food handling:

• When packing a cooler or picnic basket, wrap all foods separately, keeping raw meat, poultry and fish separate from precooked foods.

• Keep hot foods hot and cold foods cold. Use vacuum bottles or insulated dishes for hot foods and an insulated cooler with ice or frozen gel-packs for cold.

• Store hot and cold foods separately, with the foods to be kept coldest on the bottom.

• Don’t leave your cooler in the hot trunk of a car. Keep it in the shade (under a tree or table) and keep the lid on at all times.

• Be sure to cook hamburgers to an internal temperature of 160 degrees F or until no longer pink in the center. Juices should run clear.

• Don’t use the same utensils for raw and cooked meats and poultry. It’s quite easy to make this mistake, so be sure there are plenty of clean utensils and platters for handling raw and cooked foods separately. Pack clean, soapy sponges and wet towelettes for cleaning surfaces and hands. (There is an antibacterial soap on the market today that does not need water and would be ideal to carry on a picnic for cleaning platters, utensils and hands!)

• When the temperature is 85 degrees F or higher, food should not be left out longer than one hour. No food should be left out, even at cool room temperatures, for more than two hours. Be certain to return leftovers to the cooler as quickly as possible and keep them packed on ice or frozen gel-packs. Once your ice has melted, it’s best to discard any leftovers.