Picnics bring friends and family together for a day filled with good food and laughter. However, amidst the fun of sharing delicious meals in the great outdoors, food safety must take center stage to protect everyone from potential health risks. From ensuring proper food preparation at home to keeping dishes at safe temperatures, understanding the basics of picnic food safety is essential. Yaohua “Betty” Feng, associate professor of food science, believes that with a few simple precautions, you can savor every bite.
The foundation for food safety begins with cleaning your hands and with a clean working environment” Feng said.” Beginning your picnic prep at home will ensure your items are all properly cleaned with fresh water in a clean work area."
Before you start packing your picnic, Feng says to identify what foods are perishable and need to be put in a cooler. “Pre-chill perishable items, such as meat, dairy products and salads, before packing them. Then, when you do pack them, use an insulated cooler with ice packs to transport those foods,” she said.
As important as it is to keep "cold foods chilled," Feng explains that it is just as essential to keep hot foods hot. "Often people make hot foods, like baked beans, lasagna, macaroni and cheese, and think that they are fine to sit outdoors at the picnic untouched. But that is simply untrue," she said.
Feng suggests keeping these items in insulated containers and wrapping them tightly with foil to maintain warmth. "It would be ideal if you had a thermometer with you so you can check what the temperature is. They should be kept at a temperature that is higher than 140 degrees Fahrenheit which can slow the growth of bacteria," she said.
"Many people work hard to prepare for a picnic but throw all caution to the wind when the party starts,” Feng said. “The time outdoors when it is hot is what we call the danger zone and when our food safety skills are most important."
Feng provides some simple steps to ensure that your food stays safe, even in hot weather, for all your guests.
Feng notes that it is essential to discard any food that was left out on a hot day for over one hour.
Once the event is over, she also recommends putting all used utensils and dishes into the dishwasher to be sanitized appropriately.
By understanding and implementing proper food handling, cooking and storage practices, we can significantly reduce the risk of foodborne illnesses. For more tips on food safety and general health information, visit Feng’s Lab on Facebook and Instagram.