Picnic Food Safety


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Discusses what you need to know regarding food safety at picnics

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  • http://www.idph.state.il.us/about/fdd/fdd_fs_foodservice.htm
  • Picnic Food Safety

    1. 1. PICNIC FOOD SAFETYPresented by the Dairy and NutritionCouncil
    2. 2. Remember: Picnic Safely!Picnics are a great way to enjoy the outdoorsAlways remember to prepare, store, and serve food in a safemanner to avoid illness from the hot summer heat!
    3. 3. 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
    4. 4. 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
    5. 5. Cooking FoodsRemember: Proper Temperatures: Hot foods must be cooked Beef, steaks, pork, ham, 145º F for minimum of to the proper temperature fish, seafood (filets, chops or 15 seconds to avoid bacteria growth intact pieces), bacon Ground beef or pork, 155º F for minimum of chopped/flaked meat 15 seconds If the picnic location is far Poultry, stuffed foods 165º F for minimum of away, try cooking foods on 15 seconds site rather than cooking Eggs ahead of time Cooked to hold 155º F for minimum of 15 seconds Cooked to order 145º F for minimum of 15 seconds Store hot foods in an Foods cooked in microwave 165º F, hold for minimum insulated container with foil of 2 minutes Fruits, vegetables 135º F (no minimum time) Use a thermometer
    6. 6. 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!
    7. 7. 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
    8. 8. 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
    9. 9. 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
    10. 10. Last But Not Least…Remember: When in doubt,throw it out!
    11. 11. References1. 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.