You know I always write about food safety for our warm national holidays.

I want to make sure you have a relaxing Labor Day weekend and do not become sick because of something easily avoidable.

This information comes directly from Food Safety Training and Certification: Food Safety for Your Labor Day Party, tinyurl.com/hu84je26.

“Summer’s almost over, and it’s time to plan for one last long weekend party. Grill masters, make sure you don’t forget your food safety practices before firing up the grill one last time for the season and avoid food illness.

“But remember, it’s still warm - so that presents increased food safety dangers. Bacteria multiply faster at temperatures between 40 degrees Fahrenheit and 140 degrees Fahrenheit, which makes the basics of food safety especially important.

“Savor the end of summer with good food and friends - and not a foodborne illness.

“Labor Day is a U.S. national holiday held the first Monday of September and pays tribute to the contributions and achievements of American workers. For most, though, it marks the last weekend to enjoy summer and the start of the new school year.

“So, if you’re rolling out the grill for the last weekend of the summer, be sure to also roll out your grilling food safety principles and procedures when cooking outdoors.

“Clean: It seems basic, but not everyone does it. Wash hands well and often with soap and water for at least 20 seconds, especially after using the bathroom and before cooking or eating. If you’re in an outdoor setting with no bathroom, use a water jug, some soap and paper towels. Consider carrying moist disposable towelettes for cleaning your hands.

“Separate: Keep raw food separate from cooked food. Don’t use a plate that previously held raw meat, poultry or seafood for anything else unless the plate has first been washed in hot, soapy water. Keep utensils and surfaces clean.

“Marinate food in the refrigerator, not out on the counter. And if you want to use some of the marinade as a sauce on the cooked food, reserve a separate portion. Don’t reuse marinade that contained raw meat.

“Cook food thoroughly: To kill any harmful bacteria that may be present, use a food thermometer. Color alone does not guarantee safe food because food browns very fast. The only way to know whether meat is grilled to a safe internal temperature is to insert a food thermometer into the center of the food.

“Grilling like a PRO: P = Place the thermometer in the center of the food on the grill to record an internal temperature. R = Read the temperature. Safe temperatures are hamburgers, ground meats, 160 degrees Fahrenheit; chicken, poultry, 165-180 degrees Fahrenheit; medium-rare steak, 145 degrees Fahrenheit; medium steak, 160 degrees Fahrenheit; well done steak, 170 degrees Fahrenheit; reheating cooked meats such as hot dogs, 165 degrees Fahrenheit or until steaming hot. O = Off the grill. Place the cooked food on a clean plate.

“Chill: Refrigerate and freeze food promptly. It can be hard to remember while a party is going on, but food should not be left out of the cooler or off the grill for more than two hours. Never leave food out for more than one hour when the temperature is above 90 degrees Fahrenheit.

“Keep food covered when you’re not eating it to prevent insects from making a snack of your meal. Bugs pick up germs on their feet and bodies and deposit those germs wherever they land. If you see an insect crawling on your food, throw that piece away.”

I hope you found this information interesting and useful.

Have a wonderful Labor Day weekend!