Picnics are a great way to get outside and enjoy the summer weather. But, if the food you take isn't handled safely, it could spell disaster by causing people to become ill. Hazardous foods are those in which food poisoning bacteria can grow rapidly unless proper heating or refrigeration is used. These foods include meats, fish, poultry, dairy products and eggs.

To reduce the risk of food poisoning be sure to follow these tips:

• Keep foods at the proper temperature, hot foods hot (60° C/140° F) and cold foods cold (5° C/40° F).

• Use an insulated cooler, not a picnic basket, so that potentially hazardous foods remain at the safe temperature.

• Pre-chill all foods in the refrigerator before packing the cooler. This helps the foods stay cold for as long as possible.

• Place ice packs on top of food items. Include frozen juice packs or other cold drinks to help keep temperatures inside the cooler cold.

• When outside, keep the cooler in the shade and open it as little as possible.

• Remove food just prior to serving and return all leftovers to the cooler immediately or discard them.

• Hand washing is also key to preventing food poisoning. Wash your hands before handling food if the picnic area has the facilities. Otherwise, take some moist towelettes or waterless hand sanitizer for wiping your hands.