- Use disposable paper plates, plastic forks, knives, cups,

etc.

- Bring lots of garbage bags for your waste and be sure

to drop it by the designated garbage areas.

- Remember to pack the basics such as water, extra toilet

paper, and extra paper towels.

- Pack disposable gloves and hand wipes.

- Pack a well-stocked first aid kit complete with burn

spray, sunscreen, and headache medication.

- Bring your rain gear just in case.

Food safety tips

- Use a separate cooler for fresh ice and drinks, a separate

cooler for prepared items such as veggies and condiments, and

a separate cooler to store meats.

- Keep coolers out of direct sunlight to help maintain

the proper internal temperature.

- Ice used to cool drinks should not be used as ice for

beverage cups.

- Keep cold foods cold and hot foods hot.

- Avoid contact between raw and cooked foods.

- Use separate cutting boards for meat, vegetables, and

bread. If you use one board, wash it after each use.

- Use separate utensils for each dish.

- Cook everything until well done. Cook foods, or reheat

foods, to the proper internal temperature: beef = 170 degrees;

ground beef = 160; poultry = 180; ground poultry = 165.

- Do not leave cooked foods at room temperature for more

than two hours. If it is a hot day, such as above 90 degrees,

don't leave food out for more than one hour.

- Marinate food in the refrigerator.

- Leftover marinade, if used for meat, should be thrown

away.

- When serving food, use a separate serving utensil or

clean the utensil you cooked with before reuse.

- After cooking, place the food on a clean platter for

serving.

- Leftover tailgate food should be considered garbage.

- Always wash hands after using the bathroom, changing

diapers, etc.

- Dishcloths should be rinsed in a bleach water solution

of 1 capful of bleach to 2 gallons of water.

- Never re-use disposable dishware.

- Kent Whitaker

(Kent Whitaker is author of "Smoke in the Mountains: The

Art of Appalachian Barbecue.")

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