OUTDOOR COOKING: FOOD SAFETY Transporting Food
	Keep cold food cold, at or below 40°F. Place in a cooler with ice or frozen gel packs. Consider packing beverages in one cooler and perishable food in another.
	Pack meat, poultry, and seafood while still frozen so that it stays cold longer. Be sure to keep raw meat, poultry, and seafood securely wrapped so the juices don't contaminate cooked foods or foods eaten raw, such as fruits and vegetables.
	Keep the cooler in the air-conditioned passenger compartment of your car, not in the hot trunk. Limit the times the cooler is opened.
Before Cooking
	Food safety begins with hand-washing even in outdoor settings. And it can be as simple as using a water jug, some soap, and paper towels.
	Consider using moist disposable towelettes for cleaning your hands.
	Keep all utensils and platters clean when preparing food.
Safe Grilling
	Marinate foods in the refrigerator, not on the counter or outdoors. Don't reuse marinade. To use marinade as a sauce on the cooked food, reserve some separately before you add the raw meat, poultry, or seafood.
	When it's time to cook the food, cook it thoroughly. Use a food thermometer to be sure.
	Keep grilled food hot until serving by moving it to the side of the grill rack, just away from the coals where it can overcook.
Serving and Storing Food
	Keep cold foods cold and hot foods hot. To keep hot foods at or above 140°F, wrap well and place in an insulated container.
	Don’t use a plate that previously held raw meat, poultry, or seafood for anything else unless you first wash it in hot, soapy water.
	Place foods like chicken salad and desserts in individual serving dishes directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.
	Don't let perishable food sit out longer than two hours.
	Food should not sit out for more than one hour in temperatures above 90°F.
Acknowledgement: South Dakota Department of Health