Found some great tips from Dr. Julie Gatza of the Florida Wellness Institute about foodborne illnesses tackling our tailgate. When hosing tailgates we have to use the same cleanliness as chefs in restaurants. Since germs are sometimes invisible we must clean surfaces on a regular basis. Germs that cause food poisoning can survive in many places and spread on cooking surfaces. Having enough water on-tap to wash your hands is critical. CDC recommends washing hands for 20 seconds with soap and water before, during, and after preparing food and before eating. Grilling raw meat, even eggs on location versus in your kitchen takes planning. Cooking on location requires at least two to three cutting boards when chopping veggies and meat. Always make your guest aware of seasonings and ingredients to avoid allergic reactions.
Before leaving home pack raw meats separately from ready-to-eat foods, such as prepared salads, fresh fruits, and vegetables, and have a separate cooler for cold beverages. Ice for beverages should be kept separate from the ice used to cool food and beverages. When grilling on location always have a fire extinguisher on-hand because hot grills will blow smoke and debris. Check the expiration date on the fire extinguisher before packing and using it. This may sound simple, but keep children and pets away from grills. Long story short, use common sense when cooking on location.