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SPRINGFIELD, ILL. -- Illinois health officials are reminding the public how to avoid foodborne illnesses at July Fourth picnics.

Here are some precautions for preparing and serving food safely:

- Wash your hands with soap and warm water for 20 seconds before and after handling food. Make sure surfaces that come into contact with food are clean before you start and are washed frequently.

- Prepare raw meat and poultry separately from produce and cooked food.

- Cook steaks, roasts, chops and fish until they reach 145 degrees inside. Use a meat thermometer to check. Ground beef should reach 160 degrees. And poultry and hot dogs should be grilled to 165 degrees.

- Perishable food should not sit out more than one hour if it's hot outside.

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