Wondering if it's safe to drink that? A new government site will tell you.

RODALE NEWS, EMMAUS, PA—Our nation's food-safety system is a mishmash of different agencies, each of which controls one tiny portion of the supply chain, confusing consumers and making food-safety standards difficult to regulate. At the same time, people who have a simple food-safety question like "how hot should I heat my Hungry Man dinner?" probably have no idea how to find out, considering the packaged meal has ingredients regulated by at least three different agencies. The government, however, may finally be getting its act together. Last Thursday, the Department of Health and Human Services and the Department of Agriculture (USDA) revamped and relaunched FoodSafety.gov, a website that now aggregates food safety information from the Food and Drug Administration, the USDA's Food Safety and Inspection Service, and the Centers for Disease Control and Prevention.

After navigating the new site, we found four important safety tactics we all should enact:

#1: Take a thermometer to your tailgate party. With college football season started and the pro season gearing up, a lot of people will be heading to stadium parking lots to kick off a season of tailgating, grilled burgers, and lots of mayonnaise. Bring the thermometer along to check the "doneness" of grilled meats; you should never judge a piece of meat by how red or brown it looks. Burgers should reach an internal temperature of 160 degrees F, and grilled chicken should be heated to 165. The thermometer will also help you judge whether to hold onto that potato salad. If you can't keep it in a cooler that's 40 degrees or colder, throw it out after two hours at the game.