Discusses what you need to know regarding food safety at picnics

1. PICNIC FOOD SAFETY
Presented by the Dairy and Nutrition
Council

2. Remember: Picnic Safely!
Picnics are a great way to enjoy the outdoors
Always remember to prepare, store, and serve food in a safe
manner to avoid illness from the hot summer heat!

3. Preparation
 Wash hands
thoroughly
 Wash all fruits and
vegetables before
slicing
 Also wash fruits with
a rind or peel, as they
may be dirty or
contain bacteria

4. Keep Cold Foods Cold
 Keep cold foods below
41°F
 Use insulated coolers
filled with ice packs or
bags of ice
 If the ice starts to melt,
replace with new ice to
maintain proper
temperatures
 Keep cooler in a cool,
shady area to ensure
food remains cold

5. Cooking Foods
Remember: Proper Temperatures:
 Hot foods must be cooked
Beef, steaks, pork, ham, 145º F for minimum of
to the proper temperature fish, seafood (filets, chops or 15 seconds
to avoid bacteria growth intact pieces), bacon
Ground beef or pork, 155º F for minimum of
chopped/flaked meat 15 seconds
 If the picnic location is far Poultry, stuffed foods 165º F for minimum of
away, try cooking foods on 15 seconds
site rather than cooking Eggs
ahead of time Cooked to hold 155º F for minimum of
15 seconds
Cooked to order 145º F for minimum of
15 seconds
 Store hot foods in an Foods cooked in microwave 165º F, hold for minimum
insulated container with foil of 2 minutes
Fruits, vegetables 135º F (no minimum time)
 Use a thermometer

6. One Hour Rule
 Avoid letting food sit out
in the hot sun or in the
hot car
 Put leftovers
immediately back in an
insulated cooler or
discard if food is to be
left in the cooler for a
long period of time
 If food has been sitting
out for more than one
hour, throw it out!

7. Avoid Cross-Contamination
 Avoid using the same
utensil for cooking or
serving multiple items
 Designate one utensil
to serve each individual
dish
 Do not reuse a utensil
that has touched raw
meat unless it has been
washed with warm,
soapy water

8. Other Packing Tips
 Pack extra garbage
bags
 Designate one
garbage bag for
recycling and one for
trash
 Pack sunscreen, bug
spray, hand sanitizer,
hand wipes, and lip
balm in a separate
container from food

9. Make it safe and colorful!
 Use colorful plates,
bowls, and
plasticware
 Avoid glass
containers or
bottles, as glass
may break and pose
danger around
children

10. Last But Not Least…
Remember:
When in
doubt,
throw it out!

11. References
1. Fraser AM. Take safety on your picnic. Picnic Food Safety. June 28, 2010.
Available at: http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/. Accessed
June 28, 2010.
2. Food Safety Fact Sheet. Critical Temperatures for Food Service. Available
at: http://www.idph.state.il.us/about/fdd/fdd_fs_foodservice.htm. Accessed
June 28, 2010.
3. Pack Safety in Your Picnic Basket. Iowa State University Extension.
Available at:
http://www.extension.iastate.edu/foodsafety/consumers/index.cfm?articleid
=153&parent=1. Accessed June 30, 2010.