11th Wing Safety Office - Cooking Out - food safety Published May 18, 2011 By 11th Wing Safety Office JOINT BASE ANDREWS, Md. -- * Keep meat chilled until you're ready to cook it. * Allow meat to completely thaw in the refrigerator before placing on the grill. * Marinate meat in a tight-sealing container, especially when transporting meat in a cooler to a picnic or tailgate party. * Wash hands frequently with soapy water when working with raw meat. * Keep food and drink separate. * Avoid cross contamination. A prime cause of summer food-borne illness is the transfer of bacteria from uncooked to cooked meat. * Don't forget the cutting board. Remember to wash all cutting boards and containers that touched by uncooked meat in hot, soapy water. * Use a meat thermometer. Meat must reach a temperature of 160 degrees Fahrenheit before it is safe to serve. Use a thermometer to avoid serving undercooked meat. * Take out the trash. Dispose of all refuse in a covered bin or trash receptacle. * Keep it cool. Avoid overgrowth of bacteria by storing food in a refrigerator/cooler within two hours of serving. When the temperature rises above 85 degrees, food should generally be stored in a cool place within one hour of serving. * Leftovers should be packed in clean containers and put back in the coolers. * When in doubt, throw it out. Food left out for more than two hours has often been contaminated as a result of heat exposure. Don't take any chances.