Picnic Food Safety
Posted: June 4, 2014
Here are tips to keep your food safe:
- Keep perishable foods cool by keeping them in an insulated cooler with ice or frozen gel packs. Open the cooler as little as possible.
- Keep raw foods separated from cooked foods or foods intended to be eaten raw.
- If temperatures are above 90°F, throw away foods after one hour.
- Bacteria are found on the surface of larger cuts of meat, do not pierce meats with a fork or knife to avoid the spread of bacteria.
- Use separate plates and utensils for raw and cooked meat, poultry and seafood.
- Limit the amount of perishable foods at the picnic: potato chips instead of potato salad; washed, whole fruit instead of fruit salad; cookies or brownies instead of a cream-filled pie.
- Wash the surface of melons before slicing them. Be sure to slice melons on clean surfaces with clean knives.
- Pack disposable towelettes in case there are no facilities to wash your hands.
Food Temperature Ground Meat 160°F Fresh Beef 145°F Poultry 165°F Pork and Ham 160°F Fin Fish 145°F
Source: University of Nebraska Cooperative Extension Lancaster County and Washington State University