Avoid opening the cooler s lid, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in another cooler. When handling raw meat, remove from the cooler only the amount that will fit on the grill. Be sure there are plenty of clean utensils and platters for separately handling the raw foods and the food after cooking. Don t use the same platter or utensils for raw and cooked meat and poultry.
Any bacteria present in the raw meat juices can contaminate the safely cooked meat.
This is a prime cause of summer foodborne illness. Pack clean, soapy sponges, cloths and wet towelettes for cleaning surfaces and hands. Meat and poultry cooked on the grill browns very fast on the outside. Use a meat thermometer to be sure the food has reached a safe internal temperature. Cook food completely to destroy harmful bacteria.