PICNIC FOOD SAFETYPresented by the Dairy and NutritionCouncil
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!
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 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
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!
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.