PICNIC FOOD SAFETYPresented by the Dairy and Nutrition Council

Picnics are a great way to enjoy the outdoors

Always remember to prepare, store, and serve food in a safe manner to avoid illness from the hot summer heat!

Remember: Picnic Safely!

Preparation

Wash hands thoroughly

Wash all fruits and vegetables before slicing

Also wash fruits with a rind or peel, as they may be dirty or contain bacteria

Keep Cold Foods Cold

Keep cold foods below 41°F

Use insulated coolers filled with ice packs or bags of ice

If the ice starts to melt, replace with new ice to maintain proper temperatures

Keep cooler in a cool, shady area to ensure food remains cold

Cooking Foods

Hot foods must be cooked to the proper temperature to avoid bacteria growth

If the picnic location is far away, try cooking foods on site rather than cooking ahead of time

Store hot foods in an insulated container with foil

Use a thermometer

Beef, steaks, pork, ham,fish, seafood (filets, chops orintact pieces), bacon

145º F for minimum of 15 seconds

Ground beef or pork, chopped/flaked meat

155º F for minimum of 15 seconds

Poultry, stuffed foods 165º F for minimum of 15 seconds

Eggs  

   Cooked to hold 155º F for minimum of 15 seconds

   Cooked to order 145º F for minimum of 15 seconds

Foods cooked in microwave 165º F, hold for minimum of 2 minutes

Fruits, vegetables 135º F (no minimum time)

Remember: Proper Temperatures:

One Hour Rule

Avoid letting food sit out in the hot sun or in the hot car

Put leftovers immediately back in an insulated cooler or discard if food is to be left in the cooler for a long period of time

If food has been sitting out for more than one hour, throw it out!

Avoid Cross-Contamination

Avoid using the same utensil for cooking or serving multiple items

Designate one utensil to serve each individual dish

Do not reuse a utensil that has touched raw meat unless it has been washed with warm, soapy water

Other Packing Tips

Pack extra garbage bags

Designate one garbage bag for recycling and one for trash

Pack sunscreen, bug spray, hand sanitizer, hand wipes, and lip balm in a separate container from food

Make it safe and colorful!

Use colorful plates, bowls, and plasticware

Avoid glass containers or bottles, as glass may break and pose danger around children

Last But Not Least…

Remember:

When in doubt, throw it

out!

References

1. Fraser AM. Take safety on your picnic. Picnic Food Safety. June 28, 2010. Available at: http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/. Accessed June 28, 2010.

2. Food Safety Fact Sheet. Critical Temperatures for Food Service. Available at: http://www.idph.state.il.us/about/fdd/fdd_fs_foodservice.htm. Accessed June 28, 2010.

3. Pack Safety in Your Picnic Basket. Iowa State University Extension. Available at: http://www.extension.iastate.edu/foodsafety/consumers/index.cfm?articleid=153&parent=1. Accessed June 30, 2010.