We love to picnic during the summer, but I'm always worried about food safety. What can I do to make sure everything's OK to eat?

It's all in the planning.

Bacteria can blossom in as little as two hours on a hot day, but there are steps you can take to avoid potential tummy aches.

Ohio University dietitian Francie Astrom suggests packing two coolers - one for ready-to-eat food and one for whatever you plan to barbecue. Keep the coolers in the car, not the trunk, and cover them with a tent or a blanket at the picnic site. At the beach, Astrom advises, insulate the cooler by burying the lower half in the sand.

Here are other tips from Astrom:

* Marinate meat or poultry at home in the refrigerator, saving some unused marinade in a separate container to use at the grill. Don't reuse the marinade from the raw meat - it may contaminate the cooked food.

* Take meats, poultry or fish out of the cooler only after the coals are ready. Don't let them sit out.

* When cooked meats are ready to serve, use a clean plate. Don't reuse the plate that held the raw meat, which can contaminate the cooked food with bacteria.

* As items finish grilling, place them on the side of the grill to keep them warm until ready to serve.

* Keep coolers closed as much as possible, and if possible, use a bowl of ice to keep salads cold while serving, especially those containing mayonnaise or dressings.

* Pack drinking water, and if you wash your dishes at the picnic site, be sure to rewash them at home.

* Throw away any food that's been off the grill or out of the cooler for two hours - one hour when the temperature tops 90 degrees.

Ryckmanl@RockyMountainNews.com