• Hot Dogs: Ball Park, Koegel, Kowalski's
• Hamburger: Smithfield Beef
• Turkey: Michigan Turkey Producers Cooperative
• Brats: Alexander & Hornung
• Cheese: Serra Cheese, Grassfield's
• Buns & Bread: Zingerman's Bakehouse, Brown's Bun Baking Co.
• Fruits and Vegetables: Michigan apples, Grilled corn, Bolthouse carrots
• Soda, drinks, and bottled water: Faygo, Vernors, Absopure, Michigan apple cider
• Chips and snacks: Better Made, Farm Boy Flap Jacks, Uncle Ray's, Kars
• Salsa/Sauces/Seasonings: Garden Fresh Salsa, Billy Bones BBQ sauce, DeYoung's Fore Seasons, Mucky Duck Mustard
• Ice Cream: Prairie Farms Dairy, Hudsonville Ice Cream
• Baked goods: Sweetie-licious Pie Pantry, Grand Traverse Pie Company, Keebler, Archway

"Selecting Michigan-grown and processed products helps boost our economy while supporting homegrown Michigan businesses," said Koivisto.  "So, when you are packing for your tailgating supplies look for the Select Michigan™ logo in the grocery aisle, ask your local retailer, or visit an area farmers market."
 
MDA encourages consumers to include Michigan food products in traditional family recipes and family meals. Ingredients for those dishes are among the 200 agricultural products grown in Michigan, all of which are integral to the state's growing agri-business sector which contributes $71.3 billion each year to the state's economic base.  
Additionally, MDA reminds consumers to follow basic food safety guidelines when making your Michigan meals to help keep family and friends healthy.
 
General guidelines
Start with the basics - always wash hands with warm, soapy water for at least 20 seconds before, during, and after handling food.
 
Use separate utensils, cutting boards and serving dishes for raw and cooked foods, and wash thoroughly with warm, soapy water before re-using.  Never serve grilled food on the same dish that held raw meat, poultry or fish.
 
Meat thermometer guidelines
Use a meat thermometer to ensure foods reach safe internal temperatures because cooking by checking the color of the meat is not enough.  For example, hamburgers should be cooked to 160 degrees Fahrenheit (F), poultry to 165 degrees F, pork to 160 degrees F and large cuts of beef to 145 degrees F for medium rare, and 160 degrees F for medium.

Insert a meat thermometer horizontally into the center of the burger, steak or poultry for
10-15 seconds to register the internal temperature.
 
Additional food safety guidelines
Carry food in a cooler with a cold pack and keep it in the shade with the lid on.

Never leave perishable food out of the refrigerator for more than two hours.
Keep cold foods cold and hot foods hot.

For more information, visit www.michigan.gov/foodsafetyor www.foodsafety.gov, call the U.S. Department of Agriculture Meat and Poultry toll-free hotline at 800-535-4555, the U.S. Food and Drug Administration Food Information Line at 888-SAFE-FOOD or call a Michigan State University Extension office.
 
For information on Select Michigan, go to www.selectmichigan.org( http://www.selectmichigan.org/). For more information on Michigan Wines, go to www.michiganwines.com( http://www.michiganwines.com/).
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(Editor's note: This is not a complete list of all Michigan foods or companies nor does it imply an endorsement of the product.)

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