Food poisoning is especially dangerous for seniors, young children, and people with compromised immune systems. The longer food sits out before being eaten, the greater the chance that food can become hazardous. Put ice on top of the food to keep it chilled. Since cold air sinks, putting ice only at the bottom could jeopardize food near the lid. This helps keep the temperature inside the cooler as cold as possible for as long as possible.
Food can easily become dangerous as a result of incorrect thawing procedures.
Use plastic bags with a secure zipper-type lock, and have plenty of premoistened towelettes to clean hands after handling raw food. Raw meat or poultry should be rinsed at home and transported in plastic bags. Be careful of cross-contamination of foods. And cook that meat thoroughly, until juices run clear and chicken is no longer pink. Most people think food is safe sitting out for two hours, but in hot weather it isn't, even in the shade.