Simple Steps Make For Safe Picknicking

The last thing you want to serve up at a picnic is a case of food poisoning. But with warm temperatures and makeshift refrigeration capabilities outdoors, the risk of bacterial contamination rises.

Sherrie Miller, a nutritionist with Group Health Northwest in Spokane, offers the following tips for safe picnicking:

Eat first and play later. The longer food sits out, the greater the chance of problems.

Put ice packs on top of food in a cooler to keep it chilled. Since cold air sinks, putting ice only at the bottom might not protect food at the top.

Place the cooler in a shady spot, to keep the temperature as cold as possible for as long as possible.

Thaw frozen foods in the refrigerator before you leave, not on the countertop or in the trunk of the car. Food that thaws unevenly at warmer temperatures can become contaminated.

Rinse raw meat or poultry at home and transport it in secure zipper-type bags. Cook meat thoroughly, until juices run clear and chicken is no longer pink, and don’t put cooked food on plates that previously held raw meat or poultry. Clean hands with premoistened towelettes after handling raw meats.

Don’t let food sit out at a picnic for more than half an hour, especially if the weather is hot. The old two-hour rule goes out the window in warmer conditions.

Keep all perishable foods, even cut fruits and vegetables, chilled for as long as possible. Once the surfaces of fruits and vegetables are exposed to the air, contamination can occur.

Make sure baked goods aren’t left out in the sun, particularly those with buttercream or whipped cream frostings, which can spoil.

Everyone should drink plenty of water. Caffeinated soft drinks are dehydrating, as are alcoholic beverages.

For more information about picnic food safety, visit www.fsis.usda.gov/oa/pubs/ foodtogo.htm.