Memorial Day weekend is coming right up. Dust off the ole barbecue. Get ready to grill and cook outside. The USDA reminds us that at this time of year, foodborne illnesses are on the rise. Heat and moisture equal bacterial growth!Food Safety - Even Outdoors! Clean hands with disposable washcloths. Wash surfaces. Wrap raw meats well so juices don’t leak. Separate raw meat from cooked - no cross-contamination wanted. Use a new set of tongs and clean serving platter for cooked meat.Cook meats to safe temps: red meat to internal temp of 160 F; poultry to internal temp of 165 F. Don’t pre-cook meats earlier in the day.Chill Out! Use insulated coolers with ice packs/ice. Have food chilled before storing in coolers. Keep drinks in separate cooler for frequent opening. Coolers stay in the shade or under the picnic table- out of the sun!Picnic leftovers? They can’t be left in the warm outdoor temps for more than 1 hour. Further information at www.usda.gov.