Cleanliness: Dining alfresco, especially at parks or campgrounds, makes it more difficult to keep things clean. When grilling or picnicking, bring extra water, soap, paper towels and other supplies. Keep hands, utensils and any surfaces coming into contact with food clean. Cross-contamination is an issue, so never use the same utensils for raw and cooked meat.

Packaging: Cross-contamination can also occur when transporting food from your home to the picnic site. Make sure all raw meat is wrapped securely so the juices don't drip onto pre-cooked food or produce. A cooler with plenty of ice packs is essential for keeping uncooked food cool before it hits the grill.

Temperature: It's important to keep hot food hot and cold food cold. This gets trickier dining outdoors during the summer due to high temperatures. Perishable food should be kept out no longer than two hours, or one hour if the temperature is 90°F or higher. Whether indoors or outdoors, keep food out of the "danger zone"—between 40°-140°F.