While you are outside and enjoying the warm weather, remember to protect your food from the sun and hot temperatures. Follow these simple steps to help the food served at your outdoor occasions stay safe.

When picking a cooler:

• Consider the weight of the cooler for the event.

• Foam coolers are lightweight and inexpensive, while plastic or steel ones are more durable.

• Keep in mind that a fully packed plastic or steel cooler may weigh considerably more than its foam counterpart.

When packing a cooler:

• Take food in the smallest quantity needed.

• Pack perishable foods straight from the fridge or freezer and into the cooler. Packing meat or poultry while still frozen can help keep the temperature inside cold.

• Double wrap raw meat or poultry or place in plastic bags to prevent juices from dripping on cooked foods or those meant to be eaten raw like fruits and vegetables.

• Pack drinks into a separate cooler to limit the number of times the cooler with food is opened.

• Store food in watertight containers to prevent contact with melting ice water.

• Fill any space remaining after the cooler is packed with ice to help keep it cold longer. You can freeze water in milk cartons and plastic bottles if ice or ice packs are not on hand.

• To help limit your cooler size, try to pack shelf stable foods.

Other tips to keep your food fresh and safe this summer:

• Limit the time that food sits outside to 1 hour or less when the temperature is above 90 degrees Fahrenheit. Throw away food left out for more than two hours regardless of the temperature.

• Keep your cooler in a shady spot and out of direct sunlight when hiking or camping. A light colored blanket or tarp can be used to cover the cooler to reflect heat. Don’t forget to bring along snacks that are light enough to carry in a backpack.

• Partially bury your cooler in the sand and cover it with a blanket or towel to keep it cold while at the beach.

• Check the cupboards when you first arrive at a vacation home and throw away canned foods that may have been exposed to freezing and thawing temperatures over the winter.

Julia Gilbert is a dietetic intern working with Sarah Ludmer RD, LDN, the senior nutritionist for Del Monte Foods.