Clean your hands, keep food separate, and cook it thoroughly are three things to keep in mind when eating outside during the summer months.

Food inspector with Washington County Environmental Health Jason Taylor is reminding area residents to take proper steps to avoid food-borne illness, “Make sure you separate your meat products from your fully cooked products. And possibly use a second cooler if you can, and pack it real well in ice to maintain, you want to be 41 degrees or below on all your meat products and your ready to eat foods that aren’t hot.” He also says to be certain to not cross contaminate, so if you put raw meat on a plate before it goes to the grill, grab a clean plate to use when it’s ready to come off the grill.

He says as far as leftovers are concerned, they need to be kept at the proper temperatures to prevent bacteria from growing which can be difficult to do outdoors and it may be best to simply dispose of any leftovers. For more food safety tips for barbecues, picnics, and grilling listen to the Washington Page with Taylor.