Warm, summer days are the perfect time for eating outdoors. Some people host backyard barbecues or picnics at a park. Others think food tastes just a little better when you are boating, camping or hiking.

However, don't forget basic safety rules before your next outdoor meal. Failing to properly transport, store or cook certain types of food can endanger your health.

Taking the following precautions is the perfect recipe for keeping your summer meals safe.

Transportation and Storage

Before you begin transporting your food, it must be stored properly. Certain foods stored at temperatures of 40 degrees Fahrenheit (4 degrees Celsius) or higher are at risk of being contaminated with bacteria. This is especially true of all types of meats, perishable foods such as yogurt, salads (especially potato salads), and condiments such as mayonnaise.

After about two hours without refrigeration, bacteria can reach levels that make the foods dangerous to eat. Foods left in direct sunlight or exposed to air temperatures of 90 degrees Fahrenheit (32 degrees Celsius) or higher can become unsafe in as little as one hour.

Therefore, it's important to keep meats and other perishable foods in an ice-filled cooler. Blocks of ice last longer than individual ice cubes. Coolers come in many different types. Foam coolers are cheap and lightweight, and they do a good job of keeping foods cold. However, they are less durable than plastic, fiberglass or steel alternatives.