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Don't Leave Picnic Spread Out All Day
The Food Safety and Inspection Service says that bacteria multiply rapidly between 40 and 140 degrees. Never leave food in this "danger zone" more than two hours, one hour in temperatures above 90 degrees. Cold, perishable foods like luncheon meats, cooked meats, chicken and potato or pasta salads should be kept in an insulated cooler packed with several inches of ice, frozen gel packs or containers of frozen water. Keep the cooler in the coolest part of the car, and place it in the shade or shelter, out of the sun, whenever possible. (Photo: Romilly Lockyer/Getty Images)
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