Prevent foodborne illness this picnic season

To keep food safe from harmful bacteria when picnicking, consumers should follow four basic but important steps.

1. Remember to clean; wash hands, utensils and fresh fruits and vegetables.

2. Keep raw meat, poultry, eggs and seafood separate from ready-to-eat foods, and don’t contaminate plates or utensils.

3. Cook food to the proper internal temperature, and check for doneness with a food thermometer.

4. Keep food chilled by packing a cooler with several inches of ice, ice packs or containers of frozen water; the recommended ratio is 75 percent food to 25 percent ice.

Detailed food safety information is available at vdacs.virginia.gov/food-food-safety.shtml.