The Memorial Day weekend is approaching and many families will find themselves picnicking to celebrate.
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.
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.