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cooked vegetable  while clams, oysters and mussels should begrilled until their shells open. Grill masters know how to cool things down too. Always properlychill raw and cooked foods. Refrigerate meat and poultry within twohours of purchase and within two hours of cooking. When it is above90 degrees outside, refrigerate within one hour. Bree Davis is the public health communications specialist with theMcLean County Health Department.