For many Americans, the official kickoff to summer picnic and grilling season happens this weekend. With all of that food handling happening, it’s inevitable than many of us will end our fun afternoons with no-so-fun circumstances. An estimated 128,000 people nationwide will end up in the hospital with foodborne illnesses this year, but many of these can be prevented by properly cooking and storing foods when traveling and cooking out. The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) recommends that you refresh your memory on food safety before diving into summer festivities. Grilling basics: Keep perishable foods at or below 40ºF. Food should never sit out longer than 2 hours. If weather is hot, knock this down to 60 minutes. Pack separate coolers for perishable items and other items like drinks, if people will be reaching in and out. This will ensure your meats or poultry stay cold,…