Time control is important to avoid the growth of microorganisms. Mixon said microorganisms can multiply to dangerously high levels in food exposed for more than an hour on a hot summer day. To avoid growth of bacteria or other microorganisms, keep hot foods hot and cold foods cold. Also, serve food promptly, especially during the summer. Mixon said bacteria seldom change the taste, color or appearance of the food, but they can multiply to the millions in a few hours and cause illness.
Cleanliness is extremely important when handling food.
When preparing food, wash hands and fingernails with soapy water. Sanitize each utensil, container or cutting board to avoid cross contamination. When grilling out, clean wire racks before use and sanitize by heating and then brushing the rack. Never placed the cooked meat back on the same plate that held the raw meat unless it has been thoroughly washed or sanitized. If you have food left over, consider how long you kept it at room temperature.