Summer is a time to have fun, but the more lighthearted attitude can mean a too casual approach to summer cooking. Keep these food safety tips in mind for a happy and healthy summer of grilling.

Keep it Clean: Frequent hand washing is the best way to avoid cross-contamination.

Keep it Cold: Store foods in the refrigerator until ready to either cook or serve. Pack coolers with ice or frozen cold packs when traveling. Clean milk jugs filled with water, or individual water bottles make good ice packs when frozen. As the ice melts, the water can be used as refreshment.

Keep it Hot: Cooked hot foods should be served within two hours, then stored in the refrigerator. If the temperature climbs above 85° F, the timeframe shortens to only one hour.

Keep it Clean: Never place cooked meats on a platter or dish that has had raw food on it until it has been thoroughly cleaned with soap and water. If desired, line a clean plate with plastic wrap to place the raw meat on. When the meat is placed on the grill, carefully remove the plastic wrap to reveal the clean plate for serving. Avoid cross-contamination with utensils, too.

Be Safe: Keep young children and pets away from hot barbeques, grills and smokers. Remember, these stay hot for a long time after the cooking is done.

Temperature, not Time: Always make sure to have an accurate temperature measurement devise on hand to make sure your cooked meats, poultry and fish are properly done.