For most Americans, summer means packing up the cooler and firing up the grill for picnics and barbeques. According to the U.S. Department of Agriculture, it’s also prime time for food-borne illnesses and cross contamination.

Plastic containers, wraps and bags can help keep unwanted contaminants out of your cookouts. Here are five quick tips on using plastics to help make outdoor dining safe and enjoyable.

1. Defrost food thoroughly: Completely defrost meat, fish and poultry before grilling so that it cooks more evenly. Use the refrigerator for slow, even thawing, or thaw food sealed in plastic bags and containers in cold water. You also can defrost food in the microwave in plastic wraps or bags labeled for freezer and microwave use.

2. Pack your cooler properly: Use an insulated cooler that is the right size for the amount of food and pack it with ice or freezer packs. The cooler should be kept at or below 40 degrees. To prevent ice from melting onto other cooler contents, pack it in sealable bags. When you are finished eating, the bags can be used for trash or leftovers.

3. Wrap your food safely: Before you put raw meat, fish or poultry in your cooler, separate them in tightly sealed plastic containers or sealable plastic bags. Never put raw and ready-to-eat foods of any kind together.

4. Sanitize: Clean hands are important. If you’re not near running water, you can use an antibacterial cleanser.

5. Love your leftovers: Don’t let food sit out for more than two hours after cooking. Bring extra plastic storage containers to help keep leftovers fresh and safe, and remember to reheat leftovers in containers that are labeled for microwave use.