The Labor Day holiday offers lots of opportunities for outdoor fun with family and friends. But these events also present opportunities for foodborne bacteria to thrive. As food heats up in warm temperatures, bacteria multiply rapidly.  Consider these tips when preparing for the weekend festivities:

• When packing for a cookout or picnic, it’s best to bring one cooler for beverages and a separate cooler for food. Because beverage coolers are opened more frequently, cold air can escape, causing the internal temperature to rise. Be sure to pack your food cooler with ice packs along with loose ice so it will remain below 40 F, reducing the risk for harmful bacteria to grow.
• Wash hands and surfaces frequently
• Keep raw meat separate from other foods. Do not use the same utensils and cutting boards for meat and other foods.
• Use a meat thermometer to ensure proper temperatures. To verify safe internal temperatures, beef and poultry should be grilled to 170 F, while hamburgers are best at 160 F.
• If you have leftovers, immediately put perishable food away in a cooler containing ice or ice packs.
• Discard any leftovers that have been outside for more than two hours; however if the temperature exceeds 90 F; discard food left out only after one hour. When in doubt, throw it out.

 “We want to encourage everyone to be diligent in their food safety practices during the Labor Day Holiday,” says Ric Encarnacion, Director of Environmental Health. “Keep in mind that the elderly, children, and individuals with weakened immune systems – including pregnant women – are especially at risk of food borne illnesses.”

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