Colorado State University Extension
SafeFood Rapid Response Network
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KEEP SUMMER PICNICS SAFE
Edited by: Stephanie Wallner, M.S., Mary Schroeder, M.S., R.D, Pat Kendall, Ph.D., R.D., Colorado State - Fall 2006
With the arrival summer comes warm weather, longer days, and more time for outdoor picnics, parties, and barbeques. Many people take advantage of summertime to cook and eat outside, without all of the typical kitchen amenities - so it is important to focus on ways to keep food safe in these situations.
Summer is also the season when more people become ill from foodborne pathogens than at any other time. This is partly because we attend picnics and other outdoor functions where food is served, but also because foodborne bacteria multiply more quickly at the higher summer temperatures. The nature of picnic foods is also a factor. Some foods, such as potato salads, hamburger patties, deli meats, and cut fruits are handled frequently during preparation, and the extra handling increases the risk that a food will be contaminated with bacteria. Foods that are prepared ahead of time, and in large quantities, are also risky if they are not cooled quickly enough or kept at a cold temperature. Similarly, it can be difficult to keep hot foods hot, since proper equipment is not always available in outdoor settings. Despite these challenges, food prepared and served at picnics and barbeques can remain safe if consumers take the necessary precautions. Here are some important safe handling guidelines to follow when preparing for outdoor, warm-weather events.
- Proper hand washing seems simple, but is often overlooked before, during, and after food preparation. Hands should be washed thoroughly with soap and warm water, especially before cooking and after handling raw foods. All surfaces, utensils, dishes, and containers should also be washed completely before use in meal preparation to avoid cross-contamination.
- Bacteria can live and grow in any type of food - potato salads and egg dishes are not the only risky ones. Melons, for instance, need to be washed before they are cut because bacteria can live on the rind. Once these fruits are cut, they should be kept cold along with other fruits and vegetables such as lettuces and green salads.
- Keep cold foods cold and hot foods hot at all times. Although a general recommendation is to refrigerate perishable foods within two hours of preparation, the Food and Drug Administration (FDA) suggests that such foods be refrigerated or put in a cooler within one hour when the temperature outside is 90 degrees F or higher. When cold foods are packaged for transport, they should be placed in a cooler with ice to keep them at 40 degrees F or below; coolers should be kept out of the sun if possible. Hot foods should be kept insulated at 140 degrees F or higher.
- Don't prepare picnic foods too far in advance, unless they are to be frozen. Food should be prepared the day of an event or, at the longest, a day before. Cooked foods need to be cooled as quickly and evenly as possible; shallow pans are often helpful for safe cooling in the refrigerator.
- Keep raw meats and poultry completely separate from all other foods, and once cooked, do not place them back on the same plate that contained the raw food. Hamburgers should be cooked to an internal temperature of 160 degrees, chicken products to at least 165 degrees. Meat that is left uneaten should be refrigerated within one hour.
- When storing leftovers, divide large quantities into smaller, shallow containers for faster cooling in the fridge.
Picnic-goers should also be aware of the telltale symptoms of foodborne infection, especially in children, infants, and the elderly, as these groups can experience more severe illness. Affected persons may begin to show signs of illness within a few hours, or possibly not for several days. However, by following proper food handling and preparation practices, picnics and other outdoor events can be the highlight of summer months.
For more information, check out the following websites:
- http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/picnic
- http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm109899.html
- http://www.foodsafety.gov
- http://www.homefoodsafety.org
