Pre-cook immediately before grilling to destroy bacteria. Transporting When carrying food to a picnic site, keep it cold to minimize bacterial growth. If take-out foods such as friend chicken or barbecued beef will be reheated on the grill, and they won't be eaten within two hours of pickup, buy them ahead of time and chill thoroughly. Then pack food right from the refrigerator into the cooler from the refrigerator into the cooler immediately before leaving home. Keep Cold Food Cold 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. Clean 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 and utensils for raw and cooked meat and poultry. Pack clean, soapy sponges, cloths, and wet towels for cleaning surfaces and hands. Cook Thoroughly Meat and poultry cooked on a grill often browns very fast on the outside.