1. Ice packs
Line the bottom of your cooler with frozen reusable ice packs.

2. Meat
Store frozen raw meat 
in airtight storage containers or freezer-safe resealable plastic bags and place directly over top of the ice packs. Food-safety note: 
If meat has thawed by 
the time you reach your destination, don’t 
refreeze it.

3. Eggs and dairy
Layer eggs, dairy and perishable condiments over the meat. Dressings should be stored in sealed canning jars or plastic containers that won’t crush under the weight 
of your produce.

4. Fruit 
and veggies
Add firm, heavy produce first, then place easily bruised items, such as delicate fruit, greens 
and herbs, on top.

5. Beverages
A fully packed cooler stays cold longer, so fill in any gaps with frozen bottles of juice or water, or more ice packs.

6. Nonperishables
Anything that doesn’t need to be kept chilled should be packed in bags or crates, saving precious cooler space for food 
that must stay cold.

Looking for some recipes to take along with you? Try our summer weekend menu.