The cooler mistake most people make can push picnic food past 40°F in just hours

Packing your cooler the wrong way can lead to foodborne illness. Contrary to popular belief, placing ice at the bottom traps cold air there, leaving food at the top dangerously warm. Experts advise layering ice packs above your food to allow chill to circulate downwards. Pre-chilling items and minimizing lid openings are also crucial for keeping perishables safely below 40°F, preventing bacteria growth in the 'danger zone'.