Pre-cook immediately before grilling to destroy bacteria. When carrying food to a picnic site, keep it cold to minimize bacteria growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 41 degrees Fahrenheit or below. Then pack food right from the refrigerator into the cooler immediately before leaving home. 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.