The upcoming summer weekends mean Bar-Be-Que food and fun under the sun. But don't forget to take time for food safety.

Bacteria that cause foodborn illness thrive in warm weather, so proper handling is especially important. When you pack food for the weekend picnic, make sure hot foods are kept above 140F and that cold foods stay below 40F.

Protein foods - meat, fish, poultry and dairy foods - are prime growing areas, so pack them carefully. If you're planning a Bar-Be-Que, keep foods cold until the Bar-Be-Que is really hot. Put grilled foods on a clean plate and serve immediately.

When the meal is finished, pack leftovers in containers that are air-tight and keep the proper temperature. Remember to take the time to pack things up because the longer they sit out the more bacteria can grow. With the heat of summer, the time is an hour or less.