Linda Minges
Memorial Day weekend is just around the corner and is the perfect time to enjoy a family picnic. Expert “picnickers” often prepare for the great outdoors with a freshly stocked supply of bug spray and insect repellant packed along with the picnic supplies. Be sure not to forget about the “bugs” that you don’t see – bacteria that may cause illness if food is mishandled. With a little know-how and planning, your next outing can be both safe and enjoyable. Be sure to pack food safety in your basket – prepare and store food safely, then pack it safely for traveling. Here are some important picnic pointers to keep your food safe:Plan ahead. When planning a picnic or cook-out, make a list of items to pack. Plan to pack only the amount of food that will be eaten so you won’t have to worry about handling leftovers. If you will be cooking raw meat, pack a food thermometer so that you can check the temperatures of cooked meat to ensure that it is cooked thoroughly. Don’t forget hand sanitizer, storage bags and containers, and trash bags.
Keep your cooler cool. Use a cooler that is well-insulated and has an adequate ice source for packing. Ice blocks, cubes, or refreezable ice packs work well to keep foods cold. Frozen juice boxes and water bottles also serve as a good ice source. Keep drinks and snacks in a separate cooler, since it will be opened more often. Store non-perishable foods in a basket or a tote bag. Put the cooler inside the car rather than the hot trunk and keep it in the shade once you arrive to your destination. Remember to replenish ice often.
Transporting foods. Make sure foods to be packed have already been chilled to refrigerator temperatures before placing them in the cooler. Raw meats need to be packaged carefully to prevent leaks. Pack raw meats in the bottom of the cooler to keep juices from leaking onto other foods. Place condiments in small containers rather than packing whole jars. All fruits and vegetables, including melons, berries and leafy greens, should be washed well under running water in your kitchen before packing into a cooler. Don’t partially pre-cook meats before transporting: if it must be precooked, cook until done then chill before packing in the cooler. Take-out foods such as fried chicken or barbecue should be eaten within 2 hours of purchase or thoroughly chilled before adding to the cooler and transporting.
Keep hot foods hot, cold foods cold. Don’t leave food at room temperature for more than two hours. If food has been out in the hot sun, where the temperature is 85°F or hotter, discard it after an hour.
Safe grilling. Be sure all utensils, plates, and cooking surfaces are clean. Wash your hands well before handling food. Take only as much food out of the cooler as you’re going to cook right then. When meat is cooked, transfer it to a clean plate or platter – never place cooked meat on a platter which held raw meat. Always wash hands thoroughly after handling raw meat. Use waterless hand sanitizer if you do not have a water source. If you marinate meat or poultry, be sure to discard the liquid after it has been in contact with the raw meat. Large resealable plastic bags work well for storing marinated meat. Just toss out the bag once you’ve placed the meat on the grill. If you brush marinade or sauce on poultry or meat while it’s grilling, be sure to cook it for at least 5 minutes after the last brush with the marinade.
Cooking temperatures. To be sure bacteria are destroyed, hamburgers and ribs should be cooked to 160°F or until the center is no longer pink and the juices are clear. Cook chicken breasts to 170°F and chicken parts (legs, thighs) to 180°F. Reheat pre-cooked meats until steaming hot.Â
What about leftovers in the cooler? Leftover food is safe only if the cooler still has ice in it. Otherwise, discard leftovers. When in doubt—throw it out. The long range costs of a foodborne illness will probably far out-weigh the cost of food you may be throwing out.
Keep these picnic pointers in mind as you prepare, pack and transport your favorite picnic foods this holiday. Don’t forget the bug spray and sunscreen, and you will be well on your way to a picnic that is a fun, tasty and safe experience. Linda Minges is a registered dietitian with the NC Cooperative Extension and can be reached for information on nutrition and food safety at 704.922.2127 or linda_minges@ncsu.edu.