1. Always wash your hands before handling food. This helps prevent bacteria spread. If you don’t have access to a sink, use water from a jug and some soap to wash and paper towels to dry off. Moist disposable towelettes can also do the trick.
2. Keep cold food stored in waterproof containers and surrounded by ice. Maintain the temperature at 40 degrees or below. Pack your beverages and cold food in separate coolers so perishable food won’t be exposed to warm air every time someone pulls out a drink.
3. Use an insulated container to keep hot foods hot. Preheat container, by filling with boiling water for several minutes and then empyting prior to filling with food, to help maintain food at temperatures of at least 140 degrees until eating.
4. Food shouldn’t be left out of refrigeration for more than two hours—on a hot day that exceeds 90 degrees, no more than one.
5. Don’t cross-contaminate. Keep raw meat, poultry and seafood wrapped so they can’t contaminate cooked food and fruits and veggies. Bring extra utensils and dishware to keep from reusing those that have been in contact with raw meats.
6. Refrain from marinating food at room temperature or outdoors. Bacteria multiplies when exposed to warmth.