When you slap that meat on the barbecue, make sure you let it heat up to an appropriate temperature before eating. 

That’s the message from Illinois Department of Public Health as they remind the public to follow food safety tips for cookouts and picnics. 

The department says you should keep foods 40 degrees Fahrenheit or below in an insulated cooler and keep those coolers in the shade out of direct sun. 

To prevent cross contamination, food should be kept separate. This is especially true when it comes to raw meet and poultry, which should never be stored with fruits, vegetables, cheeses, salads or cooked foods. 

When grilling, make sure your beef, pork, lamb, veal and fish reach 145 degrees Fahrenheit. While hamburgers and other ground beef should reach 160 degrees Fahrenheit. All poultry needs to reach 165 degrees Fahrenheit. 

Symptoms of food poisoning include severe cramps, fever, abdominal pain, nausea, vomiting and bloody diarrhea. If symptoms are severe or last longer than two days, contact your doctor or health care provider. 

More information about food borne illnesses and symptoms can be found on the CDC Food Safety website.