Seven Tips for a Food-Safe Summer.

• Position: COOKOUTS

Summertime brings an increase in outdoor grilling, dining al fresco, and dodging sudden storms and warm-weather pests. While some things are out of your control, food safety during those cookouts is key to prevent foodborne illnesses from ruining the fun.

Chris Boyles, vice president of Food Safety for Steritech, Charlotte, N.C., provides his top tips for cook-out success:

Prevent cross-contamination. It is imperative to keep prep areas and cooking utensils for raw meats separate from those used with ready-to-eat foods. Thoroughly rinse all produce under running water to remove potential contaminants--even the pre-washed variety.

Keep it clean. Prepping food for large groups of people can get distrading. Always remember to wash counters, cutting boards, utensils, and hands with warm, soapy water between tasks. Wipe surfaces with single-use towels rather than a cloth towel to avoid spreading germs. Provide hand sanitizer and remind guests to wash or sanitize their hands before eating.

Be allergy aware. Food allergies can be life-threatening. The nine most-common food allergens are milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, tree nuts, and sesame. Alert guests of any allergens in the food being served. Even trace amounts of allergens can cause a reaction, so be alert, and do not mix utensils when prep-ping food.

Ensure proper cooking and grilling temperatures. Insert a thermometer into the densest part of the meat to determine if it is cooked fully. Never guess or use color to determine if meats are fully...