As families across Chattooga County and Northwest Georgia fire up their grills for Independence Day celebrations, the University of Georgia Cooperative Extension is reminding everyone that food safety should be just as important as the menu.

Extension specialists say warm summer temperatures create ideal conditions for bacteria to grow. Food left between 40 and 140 degrees can become unsafe quickly, especially during the July heat. When outdoor temperatures reach 90 degrees or higher, perishable foods should not be left out for more than one hour before being refrigerated or discarded.

UGA Extension recommends following four basic food safety steps: Clean, Separate, Cook and Chill. Wash hands and utensils often, keep raw meat separate from foods that are ready to eat, cook foods to safe internal temperatures using a food thermometer, and refrigerate leftovers promptly.

Ground beef should be cooked to 160 degrees, poultry to 165 degrees, and steaks, pork chops and roasts to 145 degrees, followed by a three-minute rest before serving. Extension experts say using a food thermometer is the only reliable way to know food has reached a safe temperature.

When transporting food to picnics or cookouts, keep raw meats in a separate cooler from ready-to-eat foods to prevent cross-contamination. Once cooked, place food on a clean platter rather than one that previously held raw meat.

With many Fourth of July celebrations expected to take place outdoors in temperatures approaching 100 degrees, Extension officials say a little extra attention to food safety can help ensure the holiday is remembered for fireworks and family—not foodborne illness.