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Summertime is a time for fun outdoor parties, picnics and other outdoor food events. However, if proper precautions are not taken, picnic food can cause food borne illness. There are some people who are more susceptible than others in getting food borne illness such as children, the elderly, and those with weakened immune systems. Here are some general recommendations for keeping food safe during picnics: |
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| Keep Cold Foods Cold, and Hot Foods Hot: Use ice coolers to keep cold foods at 41°F. or less. The ice must completely surround the food. Foods that have the most potential for causing illness are meats, poultry, fish, eggs, dairy, cooked vegetables, raw seed sprouts, and cut melon. Even if animal foods have been cooked prior to the event, they must be stored at proper temperatures. Prepared foods, including rice, pasta, and potatoes also can cause problems if not handled properly. Hot foods should be held at a temperature of at least 140°F. |
| Cooking: Use food thermometers to monitor the temperatures of foods in storage. An easy number to remember is 170°F. Cooking all foods to at least this temperature will kill harmful microorganisms. The only way to know if animal foods have reached safe temperatures is by use of a food thermometer. Do not go by colors of meats, poultry, fish or eggs. |
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Separation: Separate raw animal foods from foods that are "ready to eat" at all times, including in the cooler and on cutting boards. This will prevent cross-contamination. |
Use clean hands: When hand washing sinks with soap and towels are not available, use chemically treated towelettes to keep hands clean.
Hands should always be cleaned:
* before handling ready to eat foods (foods which will not be cooked).
* after touching body parts.
* after using the toilet.
* after handling animals.
* after coughing, sneezing, using a tissue or handkerchief.
* after using tobacco.
* after eating or drinking.
* after handling garbage or soiled utensils.
* when switching from working with raw animal foods to ready to eat foods.
Healthy food handlers:
It is important that persons preparing and serving foods or handing utensils are not ill. This includes people having diarrhea, fever, sore throat, vomiting, jaundice, persistent runny nose, sneezing, or coughing.
Cover foods and utensils. Insects carry bacteria. Keep garbage cans tightly covered and away from food and utensils.
The ground is for walking! Store foods and utensils off of the ground out of contamination.
Using these simple guidelines can help you have a safe and healthy picnic or any other outdoor food event!!!