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The Fourth of July brings food, fun, and fireworks—but food safety should be a top priority, says Kansas State University food scientist Karen Blakeslee. She shares four key tips to help prevent foodborne illness during gatherings.

First, always wash your hands before handling or eating food, and after handling raw meat. Second, keep raw and ready-to-eat foods separate to avoid cross-contamination. Studies show 32% of consumers contaminate cutting boards and plates, and 12% contaminate spice containers.

Third, keep hot foods above 140°F. On days above 90°F, refrigerate leftovers within an hour. Fourth, keep cold foods below 40°F. Marinate meat in the fridge and discard used marinade or boil it before using it as a sauce.

Blakeslee also advises using a food thermometer—145°F for steaks, 160°F for ground meat, and 165°F for poultry.