* Wipe surfaces often, especially after using them for food preparation. Germs from undercooked meat can grow on vegetables cut or washed on the same surface as the meat. Mix and use a sanitizer solution of one capful of chlorine bleach per gallon of water for cleaning work area surfaces.
* Marinate food in the refrigerator. Don't taste the marinade or re-use it after raw meat has been added.
* Keep flies away! Cover trash containers, and do not store meat wrappers and other trash, even for a short time, in open cardboard boxes or uncovered containers.
* Do not use fly spray or "No-Pest" chemical strips - they can contaminate the food.
* Do not store food containers out in the open; rather, place them in the shade.
* Keep plates, cups, utensils and food covered until ready to use. * Never re-use plates before washing them, especially plates used to hold raw meats or eggs.
* Use a separate cutting board or surface for foods that will not be cooked (such as salad).
* When handling plates, cups and utensils, touch them where food will not be placed: use handles, rims, bottom of plates, etc.
* Tie long hair back in a pony tail or bun. A hat, bandanna or net will also work.
* Don't prepare and serve food if you have been sick with vomiting or diarrhea within the past 24 hours.
* Don't wear loose finger or wrist jewelry or false nails while working with food.
* Pack plenty of paper towels for cleaning hands and surfaces at your picnic.
