As families and friends prepare Labor Day weekend cookouts, picnics, and tailgating events, food safety experts are reminding consumers to take simple precautions to help prevent foodborne illness. Key recommendations from the Michigan Department of Agriculture and Rural Development include keeping cold foods below 40 degrees Fahrenheit and ensuring hot foods remain properly heated during transportation and serving. Store raw meat and poultry separately from ready-to-eat items to reduce the risk of cross-contamination. During outdoor gatherings, perishable foods should not sit out for more than two hours, or more than one hour when temperatures exceed 90 degrees. Cook meats, poultry, and other proteins to safe internal temperatures and check with a food thermometer to ensure they are fully cooked. Wash hands before handling food and use clean utensils and serving dishes. After the event, refrigerate leftovers promptly in shallow containers to speed cooling. Eat or freeze those leftovers within four days.
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