Food recall

Summer's almost over and it's time to plan for one last long weekend party. But remember, it's still warm - so that presents increased food safety dangers. Savor the end of summer with good food and friends - and not a foodborne illness.

Summer months brings out everyone's barbecue grills. But, in warmer temperatures - additional food safety care must be taken because bacteria multiply faster. Following a few simple principles and guidelines can prevent a food illness.

Found a problem with your food? If you suspect that a food product is contaminated or has made you or someone that you know sick, follow these guidelines to report it.

TCS (Time/Temperature Control for Safety) food is a high risk food that requires specific time and temperature controls to remain safe for consumption. When cooling this type of food, the temperature must be reduced from 135°F to 41°F or lower - within 6 hours.

Going to the beach? While preparing for the heat on your body - also plan on the effects of heat on your food. Foodborne illnesses increase during the summer because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.