Pack your raw meats on the bottom of the cooler in sealed bags.
Registered Dietitian Joanne Shearer, the Director of Food and Nutrition at the Avera Heart Hospital teaches us how to pack our coolers properly to prevent getting food poisoning on our next outing.
Shearer says, "It's important when packing for a picnic to keep a few things in mind to keep your food safe on these hot summer days.
Make sure you put good ice packs in the bottom of the cooler. I always put them in a half hour in advance of putting the food in to make sure it's nice and cool. Put meat products in first, in sealed bags to avoid meat juices from dripping on other food. You will avoid cross contamination by avoiding getting bacteria on other foods. So make sure to put meat on the bottom (of the cooler) and I like these salmon fillets individually wrapped in their own sealed bag.
Pack the rest of the food on top of the meat products, adding a little ice as you go. Make sure the rest of the foods are in sealed containers like these baked beans.
When if comes to the potato salad be careful. It's one of those hazardous foods that can easily become contaminated with bacteria. Bacteria love to grow in this type of food. Better yet, think of using vinegar based salad dressings instead of mayonnaise based.
Make sure to store your food properly. If it's left out more than 2 hours throw it away. If its 90 degrees out you can only leave it sit out for an hour. Remember when in doubt, throw it out and be safe."