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How to Picnic Like a Pro
| July 1, 2009 |
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Red-checkered tablecloths. Plastic plates galore. All your favorite finger foods. A favorite summer pastime, picnics are a great opportunity to get outdoors to enjoy food, friends, and family. However, as the weather heats up, so can your food—providing ideal conditions for bacteria and related foodborne illness. Check out these simple guidelines to ensure the safety of your picnic or barbecue.
1. Pack it. Keep cold foods cold, and warm foods warm by packing them in separate, insulated containers. Once you have things packed, try to keep your cooler or container closed and covered as long as possible to ensure a safe temperature.
2. Prep it. Wash fresh produce ahead of time, and pack anything raw (especially meat) separately from things that already have been cooked.
3. Grill it. Bring along a thermometer to ensure that your grilled items have been cooked thoroughly. When you're done grilling, use a clean plate and utensils for ready-to-serve items. You should never reuse something that has previously held raw meat, poultry, or seafood.
4. Serve it. Temperature-sensitive foods should not sit out for more than two hours (no more than one hour, if the outside temperature is above 90 degrees). If you're not sure how long something has been sitting out, remember that it's better to be safe than sorry. Follow this simple rule: When in doubt, throw it out.
5. Enjoy it. Once you've taken the time to ensure the quality and safety of the food at your picnic, all that's left to do is enjoy good eats and good company. Happy picnicking!
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