One of the best ways is packing food in a cooler, ideally ¼ with ice or ice packs and 3/4 with food and drink. Choosing the right cooler can make a big difference, as older ones may be cracked or poorly insulated.
Bagged or sealed ice, rather than free-floating ice cubes, is also better, as it prevents ice from absorbing any lingering bacteria in the cooler.
Freezing or chilling picnic food ahead of time can stave off bacteria growth. Eating in courses exposes food to heat only when consumed.
Covering your food with a clean dish towel or aluminum foil prevents sunlight contact, slows the escape of cold air, ensuring warm memories.
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