• If you can’t keep hot food hot during the drive to your tailgate, plan ahead and chill the food in the refrigerator before packing it in a cooler. Reheat the food to 165 degrees F as measured with a food thermometer.
• In addition to a grill and fuel for cooking food, pack a food thermometer so you can check and make sure the meat and poultry reach a high enough temperature to destroy harmful bacteria that may be present.
• Include lots of clean utensils for preparing and serving safely cooked food.
• Bring water for cleaning if not available at the site. Pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces.
• Do not partially cook meat or poultry ahead of time. Partially cooked foods allow for bacteria to survive and multiply.