picnic food safety
DESCRIPTION
Discusses what you need to know regarding food safety at picnicsTRANSCRIPT
PICNIC FOOD SAFETYPresented by the Dairy and Nutrition Council
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!
Remember: Picnic Safely!
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
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
Cooking Foods
Hot foods must be cooked to the proper temperature to avoid bacteria growth
If the picnic location is far away, try cooking foods on site rather than cooking ahead of time
Store hot foods in an insulated container with foil
Use a thermometer
Beef, steaks, pork, ham,fish, seafood (filets, chops orintact pieces), bacon
145º F for minimum of 15 seconds
Ground beef or pork, chopped/flaked meat
155º F for minimum of 15 seconds
Poultry, stuffed foods 165º F for minimum of 15 seconds
Eggs
Cooked to hold 155º F for minimum of 15 seconds
Cooked to order 145º F for minimum of 15 seconds
Foods cooked in microwave 165º F, hold for minimum of 2 minutes
Fruits, vegetables 135º F (no minimum time)
Remember: Proper Temperatures:
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!
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
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
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
Last But Not Least…
Remember:
When in doubt, throw it
out!
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.