As people gear up for the Fourth of July holiday, it is important to review food safety reminders to keep people from getting ill. 

Dallas County Health Department Public Information Officer Ann Cochran says when meals are served this Fourth of July people need to keep food cold and look out for contamination. 

“When you go outdoors make sure you are keeping the uncooked meat cold right up until you’re putting it on the grill. As you are putting meat on the grill you’ll need to wash your hands after handling that uncooked meat and do not reuse the tongs or the platter that the uncooked meat were on unless you have access to hot water and soap.”

Cochran tells Raccoon Valley Radio the common way people serve food at holiday celebrations is buffet style, and so it is important for people to monitor how long the food has been out. 

“You need to closely monitor how long that food sits out and anything that’s sat out for two hours you need to simply throw away and that feels wasteful but it’s the best safety practice.”

Cochran says this is important because warm temperatures and food do not mix well and could cause bacteria on the food.