Picnics and other outside parties
can be lots of fun as long as you plan for the
situation. You can't be too careful when handling
and packaging food for cooking and eating outdoors.
Summer heat increases the chance of bacterial growth
in foods, and bacteria are more likely to grow in
foods that are high in protein and moistureŚmeats,
poultry, seafood, dairy products and egg dishes.
Here are some helpful reminders on how to keep your
food safe and tasty.
The three most important things to remember about
serving picnic foods are:
Keep HOT foods HOT!
Hold hot cooked foods between 140░F and 165░F until
serving time. Harmful bacteria can grow rapidly
below 140░F. When food is cooked to temperatures of
165░F to 212░F, most food-poisoning bacteria is
killed. The higher the heat, the less time it takes
to kill bacteria.
Keep COLD foods COLD!
Cold food should be held at 40░F or colder. Harmful
bacteria can multiply quickly above 40░F. Cold
temperatures keep most harmful bacteria from growing
and multiplying. Freezing at 0░F prevents additional
Follow the 2-Hour Rule
The absolute maximum time for
leaving prepared foods at room temperature is 2
hours-including time for preparation, serving and
eating. Discard any perishable foods left at room
temperature longer than 2 hours. If you are eating
outdoors at a picnic or cookout where temperatures
are over 90░F, discard foods after 1 hour.
Here are a few more tips to
help keep your picnic food safe:
A well insulated cooler packed with ice or reusable
cold paks is a fine alternative to a refrigerator.
Make sure the foods you pack in
the cooler, whether purchased or made at home, have
been kept below 40░F.
Open the cooler as infrequently
as possible to retain cold air.
Although it may look nice to set
all of the food out on the picnic table, it is safer
to leave cold foods in the cooler until right before
Wash your hand thoroughly before
and after handling food. Clean your cutting surfaces
and utensils with hot, soapy water after each use.
Thaw and marinate meats, poultry
and seafood in the refrigerator - not at room
Cook meat, poultry, and seafood
thoroughly. Don't start to cook, then stop,
intending to finish later, as bacteria grow faster
in partially cooked food.
Eat hot, grilled foods
immediately and serve on clean plates.
Any food that has been left out
on a picnic table or in a cooler with melting ice
for more than 2 hours must be discarded.