This is the season for backyard barbecues, picnics in the park and potluck dinners with family and friends.

But summer also is the time when food-borne bacteria can multiply in a hurry, making you and your guests sick.

"We see a significant increase in food-borne illnesses during the summer months just because temperatures are warmer and food can spoil quicker," explained Theron Jeppson, of the Utah Department of Health.

People can become sick anytime between 20 minutes and 6 weeks after eating food that contains a harmful bacteria. Young children, the elderly, pregnant women and those with weakened immune systems are at the greatest health risk.

But there's no need to cancel summer plans. Just follow these tips when preparing, storing, and cooking food in the outdoors:

» Keep food cold -- at or below 40 degrees -- by placing plenty of ice or frozen gel packs in your cooler.

» A full cooler will maintain a cold temperature longer than one that is partially filled.

» When filling the cooler, pack in reverse order. (Foods you need last, should go in first). This helps you avoid unpacking and repacking, which affects the temperature.

» Try to limit the number of times the cooler gets opened. Having a separate cooler for drinks will help.

» Keep raw meat, poultry and seafood separate from cooked foods or fresh fruits and vegetables. Use separate coolers or wrap raw meat securely so that the uncooked juices don't drip on ready-to-eat food.

» Keep the cooler out of direct sunlight. In the car, place it in the air-conditioned passenger compartment, rather than in a hot trunk.

» Pack moist disposable wipes and hand sanitizer in case soap and water are not available.

» When grilling, don't put cooked food on a plate or in a container that previously held raw meat, poultry or seafood.

» Don't use any sauce that has been used to marinate raw meat or poultry on cooked food.

» Bring an instant-read thermometer so you can test to make sure food has been cooked to proper safe temperatures. (See the temperature list below)

» When you're ready to eat, place foods that need to stay cold -- such as chicken or potato salad -- on the table in a deep pan or bowl filled with ice.

» Food shouldn't sit out for longer than two hours. On hot day -- 90 degrees or higher -- food shouldn't be left out for more than one hour.

» Any food left out too long should be tossed in the garbage. When in doubt, throw it out.

Source: Utah Department of Health; U.S. Department of Agriculture