Summer unofficially starts with the arrival of Memorial Day at the end of May. Although it is a holiday designed to honor American military personnel who have died in various wars, it also serves double duty as a chance to gather with friends and loved ones and enjoy the return of the warm weather entertaining season.

Barbecues are the centerpieces of Memorial Day celebrations. It may have been a while since the grill was fired up, so anyone can use a little refresher course in barbecue etiquette. Memorial Day barbecues can be successful with some planning and simple safety measures. Here are some tips for making the most of Memorial Day parties.

If the grill has lain dormant for several months, it is wise to inspect and thoroughly clean it in advance of Memorial Day. Insects like spiders may have built homes inside, and grease and grime may be lingering from last year. Hosts should ensure the grill is in top form before cooking for guests.

A study from the U.S. Department of Agriculture found more than half of study participants do not try to wash their hands when preparing food. Everyone should wash their hands thoroughly to ensure guests do not get sick at the barbecue. Food should be refrigerated until it is ready to be cooked or served. A food thermometer should be used to cook to the required internal temperature to make sure bacteria is destroyed. The same utensils that touched raw meat should not be used to remove cooked food from the grill.

It can get quite warm outdoors even in May. Therefore, prepare a spot where guests can escape the sun. If there are not enough table umbrellas, hosts can consider light netting or canopies for shade. Shading should be shifted as needed as the sun moves across the sky.

Hosts can set their food apart with unique flavors and developing a signature rub. A summer food rub can be created using the herbs and spices one prefers. A big batch can be made to use throughout the grilling season.

The USDA's Food Safety Inspection Service advises that food should not be left out for more than two hours, or one hour if the temperature is above 90 F. Keep buffet-style food covered so that insects do not land on the items and run the risk of contamination. Leftovers should be promptly moved indoors if someone plans on keeping them.

It is important to stay hydrated when the weather is warm. Hosts should offer a variety of beverages and stock the cooler with plenty of water, juices, iced teas, and the like. If the plan is to serve alcoholic beverages, they should be kept separate from the non-alcoholic items so that children do not have access.

Hosts can reduce some of the work by having the main foods available and asking guests to bring the sides and beverages. This will defray the costs and relieve some of the pressure.