Honolulu has one of the best Fourth of July fireworks shows in the country. In addition to fireworks, the Fourth is all about family, friends and food.

To assure a great seat for the 8:30 p.m. show at Ala Moana Beach Park, many start saving their beach spots well before noon. This can make it challenging to keep foods and beverages safe.

QUESTION: What steps can be taken to assure this day ends with good memories?

ANSWER: Maintaining adequate hydration is critical. Too little hydration puts a person at risk for heat stroke and kidney stones, among other problems. Starting the morning with a high-protein meal or beverage can help the body hold on to water better. Water needs vary, increasing with exercise, hot and windy weather, and are greater for larger people.

We love tradewinds, but when winds are up, it’s hard to notice how much sweat is being lost. Along with water, sweat contains electrolytes — mainly sodium and some potassium. Drinking straight water does not replace these. Consequently, including foods like salted baked potato chips helps to replace both sodium and potassium.

Q: What helps to keep food safe throughout a full day of festivities?

A: Unwanted bacteria can double every 10 to 30 minutes when exposed to temperatures between 40 and 140 degrees Fahrenheit — the danger zone. Therefore, keeping food clean and at the correct temperature is critical.

>> Wash hands well with soap and water before handling foods. When that’s not possible, using hand wipes can help with safe food handling at the beach.

>> Avoid potential cross-contamination of foods. Keep raw meats and utensils used with them out of contact with ready-to-eat foods. Consider separate coolers/containers to keep foods safely apart and avoid bacterial migration.

>> Keep foods out of the danger zone. If grilling, have a thermometer to measure food temperatures. Poultry should be cooked to an internal temperature of 165 degrees and beef, pork, and lamb to 160 degrees.

>> Keep cold foods cold. Use frozen water bottles intermingled in coolers between foods and use them for hydration as they melt.

Coolers help us keep cold food cold, but with a bit of effort, coolers (not the styrofoam type) can be converted into a hot box that can keep hot foods at safer temperatures.

Place one or two thick pieces of cardboard on the bottom of your cooler. Heat aluminum foil-covered bricks in an oven at 350 degrees for 20-30 minutes and then place the heated bricks on the cardboard.

Pack hot food containers around and above the bricks and keep this hotbox closed until eating time. Hot foods inside will stay too hot for dangerous bacteria to grow and will be at a good serving temperature.

Alan Titchenal, Ph.D., C.N.S., and Joannie Dobbs, Ph.D., C.N.S., are nutritionists in the Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa. Dobbs also works with University Health Services.