Popular as barbecuing is, preparing and serving food outdoors elevates its safety hazards. In fact, the summer months see twice as much foodborne illness as other months of the year. If you’re grilling food outdoors for guests, be vigilant about food temperatures and rely on thermometers, not your eyes, to tell you when a food is cooked. According to the USDA, one out of every four burgers turns brown before it reaches the recommended 160° F temperature. (Hot dogs, chicken and veggie burgers should reach 165° F and steak is done at 145° F.) Remind staff to keep foods out of the temperature danger zone between 40-140° F. In the summer heat, it doesn’t take foods long to drift into this zone, in which bacteria multiply rapidly.