Store foods in the cooler immediately after serving . When taking large quantities of food that may be served over more than one meal, it is best to pack it in several smaller containers so that all of the food can remain refrigerated until needed. If you are transporting leftovers home, they must remain packed in ice so that the temperature does not go above 40 o F. When arriving home, check the cooler to be sure that all perishable food is still cool to touch. If so, and you were not gone more than 4 to 5 hours, the food is usually still safe to eat. If in doubt, discard.
Some items are safe to take on a picnic without refrigeration.
Food Poisoning Food poisoning is a general term that is used to describe illnesses that have been contracted while consuming contaminated food or water. A number of microorganisms including bacteria, viruses, parasites and fungi can be responsible for food poisoning. Illness can also result from toxins that are released by the microorganisms themselves. It is estimated that between 6 and 7 million people contract some type of foodborne illness, or food poisoning, each year in the United States. Cases of foodborne illness tend to go underreported, because many people assume that they have the flu and do not visit a doctor.