BEFORE YOUR TAILGATING KICKOFF

• Place perishables, such as meats AND condiments, IN a clean, insulated cooler chilled with ice or cold packs.
• Pack foods that are already cold or frozen. Don't assume your cooler can cool foods adequately if they're packed at room temperature.
• Pack perishable foods between ice or cold packs; they'll stay cold longer.
• Keep your cooler IN a cool place, not IN THE hot trunk or IN THE sun. Try TO place it IN THE shade, under a tree or table.
• Return perishable foods TO THE cooler immediately after serving.

THE PLAYBOOK

• Carry nonperishable foods IN a clean picnic or laundry basket with THE heaviest foods on THE bottom.
• Mix hearty salads on THE spot. Pack chopped vegetables AND dressing IN THE cooler. Add canned meat, seafood or chicken just before serving. Reminder: Pack THE can opener.
• Pack FOR convenience. Tuck IN ready-to-serve canned foods: three-bean salad, salsa, chili, sauerkraut (to top off THE hot dogs) AND German potato salad. Reminder: glass containers are prohibited at most venues. Cans provide a convenient AND safe alternative.
• Pack several kinds OF canned juice AND set up your own juice bar.
• Pack uncooked meat, poultry or fish carefully IN well-sealed containers making sure THE juices don't leak. Keep them IN a cold, insulated cooler.

TOUCHDOWN!

• Canned fruits AND vegetables can BE just as nutritious as their fresh AND frozen counterparts.
• Canned food only needs TO BE warmed through before serving because it has already BEEN cooked IN THE can.
• Soups AND stews are canned as soon as they are prepared TO ensure THE ultimate IN freshness.
• Canning is one OF THE safest ways TO preserve foods while maintaining vitamin AND nutrient levels.
• Available year-round, canned foods can easily BE added TO favorite recipes FOR a convenient meal solution.