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SUNDAY, Sept. 21 (HealthDayNews) -- Don't let food poisoning sideline your tailgating party.

Because feasting before the football game can mean perishable food has to stand in warm temperatures for hours, the U.S. Department of Agriculture (USDA) offers these tips to make sure the party stays near the stadium, not the emergency room:

• Keep raw and cooked foods separate at all times. Cross-contamination is one of the main causes of food-borne illnesses. Try using color-coded plates and utensils so you'll know which is which.
• Bring lots of extra utensils for eating and preparing. Using a new utensil is easier than trying to clean on the spot.
• Make sure raw meat and poultry are wrapped separately from cooked foods while in the cooler.
• Wash your hands before and after preparing food. Bring your own soap, water and disposable wipes in case there's no water source nearby.
• Use an ice scoop to handle ice. The last thing you want is lots of unwashed hands touching ice that's going to go in somebody's drink.
• Keep hot food hot and cold food cold. Bacteria multiply best between 40 degrees and 140 degrees, according to the USDA.
• Do not leave food out of the cooler or off the grill for more than two hours (one hour if the temperature is over 90).
• Always put perishable food in a cooler with ice or ice packs. Move it directly from the fridge or freezer to the cooler.
• Make sure the cooler is well-insulated and keep the temperature below 40 degrees Fahrenheit.
• Pack meat and poultry while it's still frozen.
• Fully loaded coolers stay colder longer. If you don't have enough food to fill it up, add ice or fruit or even something like a jar of peanut butter.
• Keep drinks in a separate cooler. This way, people won't be opening and closing the one with the meat inside.
• Transport the cooler in the air-conditioned part of the car.
• Make sure foods are cooked thoroughly, and use a meat thermometer to make sure.

More information

Iowa State University has more tips on tailgating safety.