5 Rules for Summer Food Safety

Picnics and barbecues are tons of fun, but, in warm weather, you need to be particularly careful about handling the fixin's if you don't want to get sick. Here are our cardinal rules for summer food safety:

1. Bring on the Ice: Pack at least a half-pound of ice per quart capacity of your cooler.

Related: Three Secrets to Packing a Safe Lunch

2. The Food Goes First: Fill your cooler with food then place the ice on top - cold air and melted ice will travel down.

3. Keep the Sun Away: At the picnic site, keep the cooler under a tree or in a shaded spot where it's out of direct sunlight.

Related: Food Safety Quiz

4. Box 'em Separate: Pack a separate cooler for snacks like fruit and drinks. That way every time the cooler's opened, meat and salads won't be exposed to hot air.

Related: Best Insulated Coolers

5. No Drips Allowed: Make sure raw meats are well packaged so they can't drip on other foods or utensils.

Check out the GHRI blog for the rest of our food safety tips, including advice for perishable items.

- By Paul Hope

Any questions about food safety? Ask us in the comments!

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