The Memorial Day weekend is approaching and many families will find themselves picnicking to celebrate.
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The U.S. Department of Agriculture reminds families that food borne illnesses are a risk as hot and humid weather can allow bacteria to multiply.
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Clean, separate, cook and chill are four steps the Food Safety and Inspection Service offers to avoid sickness this holiday weekend.
Some more tips from FSIS:
- No running water where you're headed? Bring soap, paper towels, hand sanitizer or moist towels.
- Use clean plates and utensils to avoid cross contamination.
- Bring multiple coolers -- one for perishable foods, one for drinks.
- Perishable items should be kept at 40 degrees Fahrenheit or below.
- Beef, pork, lamb, veal and fish: 145 degrees Fahrenheit
- Ground meats: 160 degrees Fahrenheit
- Don't leave leftovers outdoors for more than two hours.