Picnic Food Safety

It is important to take various precautions when cooking outdoors or traveling with food. Picnic foods can be hazardous for the following reasons: 

• Foods such as potato salad and hamburger patties are handled often during preparation, thus increasing the risk of contamination from bacteria.
• If equipment to keep cold foods cold and hot food hot is not used, harmful bacteria are more likely to grow. It’s important to remember that warm temperatures in the summer support the growth of harmful bacteria.
• Picnic foods that are prepared in large quantities do not often cool as quickly as foods cooked in smaller quantity. Place them in shallow pans and refrigerate immediately after cooking to prevent bacterial contamination.

The following guidelines are important to follow to keep you and your family and friends safe during your picnic this summer:

• Wash your hands with antibacterial soap for at least 20 seconds before handling food and use clean food storage containers in order to decrease the risk of spreading bacteria.
• Don’t prepare picnic foods more than a day in advance unless it can be frozen. Over 67% of foodborne illnesses are due to improper cooling. Cooked foods need to be cooled in shallow pans immediately after cooking. If you are thawing frozen foods, do so in a refrigerator and not by leaving it out in room temperature.
• Keep cold foods cold. Cold foods need to be kept at a temperature of 40°F or lower. This includes pre-sliced fruits such as melons, as well as mayonnaise-based foods such as macaroni salad. Bacteria such as Shigella and Salmonella are the most common cause of foodborne illness, especially in fruits that are not acidic (like melons). When arriving at the picnic site, place a light-colored blanket over the cooler and place it in the shade. Keep the cooler closed when it’s not being used.
• Keep hot foods hot. Hot foods need to be kept at a temperature of 140°F or higher to prevent the growth of bacteria. Wrap hot foods in towels or aluminum foil, then place into a paper bag when being transported. Keep food warm on a lit grill or consume them within one hour to prevent foodborne illness.
• If you are not able to keep cold foods cold and hot foods hot, you may want to think about preparing foods that don’t require refrigerators. These can include:
  • crackers with peanut butter
  • unopened cans of foods such as tuna or fruit
  • peanut butter and jelly sandwiches
  • dried fruit and nuts
  • trail mix
  • unpeeled fresh fruit such as pears, apples, or bananas

Wherever your location, keep your picnic safe, healthy, and enjoyable!

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