- Hot day rule: perishable foods should be refrigerated within 2 hours — or just 1 hour if it’s above 90°F — so use well-iced coolers at parks.
- Safe grilling basics: use a meat thermometer (chicken 165°F, ground beef 160°F), keep cooked food ≥140°F, and never reuse plates/utensils that touched raw meat.
- Beat the heat: stay hydrated, seek shade, watch for heat exhaustion, and never leave kids or pets unattended in a car.
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