If you don't, bacteria can spread all over the kitchen. If you plan on pre-cooking meat or poultry items, do so immediately before placing food on the grill. When cooking, make sure the meat has reached a temperature that is high enough to kill harmful bacteria. Use a meat thermometer to measure the food's internal temperature. Keep cool foods cool.
Pack beverages in one cooler, and perishables in another.
Keep these products in a shaded area. By following these procedures, you will minimize your risk for contracting a foodborne illness, but you will not totally eliminate it. So exercising caution is worthwhile. It's also important to realize that all symptoms of foodborne illness do not present in individuals immediately. Some may occur up to two weeks after a contaminated food has been consumed.