Thomas Caughman and his friends loved to cook out on Lake Murray.

After Thomas was killed in Iraq, they continued the tradition every year.

They invited his parents, Jane and Hamp Caughman, and us to their cookout at Judi and Earl McLeod’s lake home.

These were the most creative and elabortate picnics imagineable. We were fortunate to be among the handful of judges.

The competition was for best appetizers, salads, entres, desserts and drinks.

Each category was a hard choice as they had great flair as well as taste.

Even in summer heat, the cooks took precautions so that the food did not spoil or make any of us ill. They must have used a ton of ice.

That’s not always true at some picnics. Food poisoning puts about 300,000 people in the hospital every year, peaking in summer.

You don’t want to send anyone home from your family’s annual summer picnic with diarrhea.

Any dishes with mayonnaise, dairy products, eggs or meat can develop nasty bacteria after only a couple of hours unrefrigerated.

The U.S. Department of Agriculture advises you to:

• Wash your hands as well as the surfaces where you’ll prepare food.

• Wrap raw meat securely and keep it stored away from other food.

• Bring a meat thermometer. Grilling browns meat on the outside but it doesn’t mean it’s safe on the inside.

Steaks should be cooked to a minimum internal temperature of 145°, ground beef and pork to 160° and poultry to 165°.

• Keep everything refrigerated as long as possible.

Store perishable food in an insulated cooler packed with ice and follow the “last in, first out” rule - whatever you’ll serve first should go in your coolers last.

Mild food poisoning can be cared for at home.

Avoid solid foods and stay hydrated.

Grandma knew to feed you tea and toast to settle your upset stomach.

If symptoms persist more than two days in adults or more than a day in small children, see a doctor.

Next: Fireworks can ruin your holidays.