Things You'll Need:
- Wipes
- Meat Thermometers
- Paper Plates
- Plastic Food Containers
- Plastic Utensils
- Plastic Food Containers
- At Least 2 Coolers
- Paper plates
- Plastic food containers
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Step 1
Pack extra plates and utensils to avoid reusing those that have been contaminated by raw meats.
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Step 2
Bring premoistened antibacterial towelettes for washing hands before and after handling food.
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Step 3
Wrap raw meat securely in plastic bags to prevent cross-contamination.
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Step 4
Transfer food or thawed meats from the refrigerator directly to the cooler.
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Step 5
Store beverages in a second cooler so you can keep the first cooler closed until time to serve food.
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Step 6
Keep cold foods cold: leave them in a cooler filled with ice to keep the temperature below 40 degrees F.
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Step 7
Remove raw meats from the cooler only when you are ready to put them directly on the grill.
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Step 8
Barbecue meat thoroughly: cook ground meat and pork until it reaches 160 degrees F; poultry, 180 degrees F; and steaks, beef, lamb, veal and roasts, 145 degrees F.
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Step 9
Keep cooked meat on the side of the grill rack to keep it hot until served.
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Step 10
Throw out any food that has been out for more than two hours - or more than one hour if the temperature is 90 degrees F or higher.
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Step 11
Pack leftover foods in small, shallow containers and return them to the cooler for the trip home.
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Step 12
Transfer food directly from the cooler to your refrigerator once you get home.












Comments
Anonymous said
on 11/22/2005 Don't need to stuff at home. Put yolk mix in sandwich bag, cut white halves in plastic dish with lid. When ready to serve, cut corner of bag and squeeze in. Neat, tidy, and so good on picnics.
Anonymous said
on 11/22/2005 Do not spend good money on ant killers, traps or other dangerous poisons. Buy vinegar.
I use one of the kids' baby medicine droppers and line the walls where the ants are getting in every other week. It works wonders! They have not returned.