Picnic and Barbecue Season 

Picnic and barbecue season offers lots of opportunities for outdoor fun with family and friends. But these warm weather events also present opportunities for foodborne bacteria to thrive. As food heats up in summer temperatures, bacteria multiply rapidly.

To protect yourself, your family, and friends from foodborne illness during warm-weather months, safe food handling when eating outdoors is critical. Read on for simple food safety guidelines for transporting your food to the picnic site, and preparing and serving it safely once you've arrived.

  • Outdoor Hand Cleaning: If you don’t have access to running water, simply use a water jug, some soap, and paper towels. Or, consider using moist disposable towellettes for cleaning your hands.
  • Utensils and Serving Dishes: Take care to keep all utensils and platters clean when preparing foods.
  • Keep cold food cold. Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or below to prevent bacterial growth. Meat, poultry, and seafood may be packed while still frozen so that they stay colder longer.
  • Don’t cross-contaminate. Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared/cooked foods or foods that will be eaten raw, such as fruits and vegetables.
  • Clean your produce. Rinse fresh fruits and vegetables under running tap water before packing them in the cooler - including those with skins and rinds that are not eaten. Rub firm-skinned fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water. Dry fruits and vegetables with a clean cloth towel or paper towel.
    • Packaged fruits and vegetables that are labeled "ready-to-eat," "washed," or "triple washed" need not be washed.

Serving Picnic Food: Keep it Cold/Hot

Keeping food at proper temperatures - indoor and out - is critical in preventing the growth of foodborne bacteria. The key is to never let your picnic food remain in the "Danger Zone" - between 40° F and 140° F - for more than 2 hours, or 1 hour if outdoor temperatures are above 90° F. This is when bacteria in food can multiply rapidly, and lead to foodborne illness. Instead, follow these simple rules for keeping cold foods cold and hot foods hot.

Cold Food 

  • Cold perishable food should be kept in the cooler at 40° F or below until serving time.
  • Once you've served it, it should not sit out for longer than 2 hours, or 1 hour if the outdoor temperature is above 90° F. If it does - discard it.
  • Foods like chicken salad and desserts in individual serving dishes can be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.

Hot Food

  • Hot food should be kept hot, at or above 140° F.
  • Wrap it well and place it in an insulated container until serving.
  • Just as with cold food - these foods should not sit out for more than 2 hours, or 1 hour in temperatures above 90° F. If food is left out longer, throw it away to be safe.

Platter Warning - Prevent “Cross Contamination” When Serving

  • Never reuse a plate of utensils that previously held raw meat, poultry, or seafood for serving—unless they’ve been washed first in hot, soapy water. Otherwise, you can spread bacteria from the raw juices to your cooked or ready- to- eat food. This is important to remember when serving cooked foods from the grill.
  • Food safety begins with proper hand cleaning—including outdoor settings. Before you begin setting out your picnic feast, make sure hands and surface are clean. 

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