4 Tips for a Healthy Picnic

It’s true, summer is here! Its time to get outside for some fun in the sun. However, before you pack up your picnic there are a few very important tips to keep everyone healthy and happy.

• Wash your hands! Your mother has told you this time and again. When preparing different foods at the same time, it is important not to pass bacteria from one food to another with your hands. Pack moist towelettes if you think your picnic site might not have hand washing facilities available. Hands carry harmful bacteria and viruses that contaminate food and cause illness.

• Prevent contamination. Keep raw meats and ready-to-eat foods separate! Cross contamination occurs when juices from raw meats touch cooked or ready-to-eat foods. Pack plenty of utensils and dish ware. I also like to pack two cutting boards; one for raw meat, and the other for ready to eat foods.

• Well done for Me! Grill meat and poultry thoroughly to ensure that harmful bacteria are destroyed. Grill raw poultry until the juices run clear and there is no pink close to the bone. Plates used to handle raw meats on them should always be washed immediately.

• Keep hot foods hot, and cold foods cold

Cold foods:

Cold foods should not sit out more than an hour. Any leftovers should be stored in a cooler immediately. The longer cold foods stay out the more likely they that bacteria can grow and cause food borne illness.

Wash melons thoroughly before cutting, even if they look clean. Melons can pose a risk for food borne illness if not prepared or stored properly. After a melon has been cut be sure to refrigerate all leftovers.

Mayonnaise-based foods need to be kept cold. Mayonnaise alone is too acidic for bacteria to grow in it.

Hot foods:

Don’t prepare hot foods more than one day in advance, this can allow an opportunity for bacteria to grow. Once grilled or cooked hot foods should be stored and covered in foil to retain heat. Hot foods should not sit out more than an hour. Be sure to refrigerate hot foods at the end of the day to reduce growth of bacteria in the food.

REMEMBER!

• Wash your hands whenever you prepare foods.

• Clean and sanitize food contact surfaces.

• Always keep raw perishable foods separated from ready-to- eat foods.

• Cook meat thoroughly.

• Cool perishable foods quickly.

• Keep cold foods cold (less than 40^oF) and hot foods hot (greater than 140^oF).

• When in doubt, throw it out!