State officials want to help America remain the land of the free … from food poisoning.

The Michigan Department of Agriculture and Rural Development has offered these food safety reminders to help Michiganders prepare for Fourth of July picnics and barbecues:

KEEP IT CLEAN

— Wash hands thoroughly before and after cooking and before eating to prevent the spread of harmful bacteria. Use soap and water, hand sanitizer or sanitizing hand wipes.

— Clean and sanitize all food preparation and serving surfaces before use, including cutting boards and picnic tables.

Take precautions before food preparation

— Avoid cross-contamination by separating raw meat and vegetables and using different cutting boards and utensils.

— Scrub the grill clean before use. If there’s no access to a faucet, pack a water bottle, dish soap and paper towels for easy cleaning.

— Always follow the cooking instructions on food labels. Meats such as chicken and steak must be thoroughly cooked to kill any bacteria that may be on them. Use a food thermometer to guarantee meats are cooked properly.

— Always wash fruits and vegetables completely. This will help remove any germs and dirt from the outside before you start cutting. Make sure the knives and cutting boards you use are also clean. Even though fruits like melons have rinds that will not be eaten, it’s important to wash the outside before cutting to avoid contaminating the fruit. Place all prepared produce in the refrigerator or on ice in a cooler immediately after cutting.

SAFE FOOD TEMPERATURES

— When foods are between 40 degrees and 140 degrees Fahrenheit, they are in a temperature danger zone in which germs begin to grow rapidly. To prevent foods from falling within this range, maintain the proper temperature after cooking by using a heat source like a warming tray or slow cooker.

— Use ice packs and insulated containers to protect cold foods from the summer heat.

STORE LEFTOVERS SAFELY

— Divide leftovers into smaller portions and place them in shallow containers. Refrigerate promptly to allow quick cooling.

— Set the refrigerator temperature to 40 degrees F or lower and the freezer to 0 degrees or lower by using an appliance thermometer.

–Food kept too long can grow harmful bacteria. To avoid eating spoiled leftovers, throw out food after prolonged periods noted in the federal government’s safe storage times chart.

Those who suspect they’ve eaten spoiled food or a contracted foodborne illness should seek immediate medical attention. They can also contact the local health department, if available, to provide additional information.

For more information about food safety, go online to www.michigan.gov/foodsafety.