It's summertime, time to fire up the grill! Cooking those mouth-watering burgers and brats is more than a summer tradition -- it is great way to create delicious memories and family fun.

Despite the tasty flavors, outdoor cooking has its risks. In an online survey conducted by the American Dietetic Association, (ADA) and the ConAgra Foundation, male ‘outdoor chefs’ out number their female counterparts by 2 ½ times. More men admit that they don't always know how to prepare foods safely.

Experts say the risk of food poisoning increases during the summer months because harmful bacteria quickly multiply in hot, humid weather and more people cook outdoors. The ADA and ConAgra provide simple tips to keep food safe at home and for summer, especially for men – to improve famous outdoor creations.

"Take control of food safety by changing old habits at the grill," said Jeannette Jordan, ADA spokesperson. "To help ensure foods are safe and grilled to perfection, consumers can practice simple tips. For example, use a food thermometer to check the doneness of meat instead of relying on color alone." Review the safety tips for outdoor cooks to help make your summer grilling a healthy experience.

When it comes to food safety, anything below an "A" should be unacceptable, yet only 39 percent gave themselves or the person doing the grilling an "A" on safely handling meats outdoors. To help pass with flying colors, follow these four simple tips.

Wash Your Hands Often
Although most people wash their hands before grilling, nearly 50 percent do not wash their hands during meal preparation. Significantly, more women than men wash their hands throughout the cooking process. It's easy to transfer bacteria from hands to foods at the grill. Experts estimate that frequent hand washing could eliminate nearly half of all cases of foodborne illness.

Tip: Always wash hands thoroughly, especially after switching tasks such as handling raw meats and then touching ready-to-eat foods. Place a pack of moist towelettes or a spray bottle of soap and water solution with paper towels next to the grill.

Keep Raw Meats Separate
Most people (75 percent) use two separate plates: one for raw meats, poultry or seafood, and one for cooked foods. Yet, approximately 40 percent of men shake off the plate and re-use it for cooked meats. When juices from raw meats touch cooked or ready-to-eat foods, cross-contamination occurs.

Tip: Use color-coded plates: one for raw meats and another for cooked foods. Also, marinate meats in the refrigerator. If you plan to re-use the marinade, boil it for several minutes to help destroy harmful bacteria.

Cook To Proper Temperatures
Eight out of 10 people don't believe (or never thought) that a thermometer helps meats taste better. Cooked to proper temperatures, meats won't be undercooked or overcooked. What's more, using a meat/food thermometer is the ONLY reliable way to ensure food is cooked to proper temperatures.
Tip: Always check cooked meats with a thermometer. For chicken breasts, insert the thermometer in the thickest part, ensuring the
internal temperature is 170°F. For thin hamburger patties, insert the thermometer through the side, ensuring the internal temperature is 160°F. For steaks, insert the thermometer in the top center, ensuring the internal temperature is at least 145°F (medium-rare doneness).

Refrigerate Foods Promptly Below 40°F
Three quarters of consumers believe correctly that foods should not be left outside for more than one hour in hot weather (90°F). However,
more men than women believe that it's OK to leave food out longer than one hour. Storing foods promptly below 40 degrees F slows the growth of bacteria and helps prevent food borne illness. Tip: Pack food in plenty of ice in a well-insulated cooler, and as an extra safety precaution, keep a refrigerator thermometer inside the cooler at all times. Transport the cooler in an air-conditioned car instead of in a hot trunk.

Be Grill Savvy!
For more food safety information, please call the toll-free USDA Meat and Poultry Hotline at 800-535-4555. It is staffed by home economists, registered dietitians, and food technologists weekdays year round from 10 A.M. to 4 P.M. Eastern time. Or please visit the Web site www.USDA.gov (make link) for more information.