Food Safety Tip for Picnic Gatherings

• Keep hot foods hot and cold foods cold (hot hold 135F - Cold Foods 41 or below)
• When in doubt throw it out - If you have pastas, rice or high protein dishes (including beans) that have been held off temperature for more than 2 hours, discard them. Do not refrigerate the product to serve later! This is generally a 4 hour rule but due to the summer climate it is reduced to 2 hours.
• Cook foods thoroughly - no "rare" protein products (cooking temperatures below).
• Cross contamination is a big issue - Use a separate plate for the raw product than you use for the cooked product pulled from a grill. When grilling outside or picnicking we do not always have access to potable water for wash/rinse/sanitize procedures on serving platters.
• Wash your hands! Sanitizer cannot replace washing when dealing with food products. Sanitizer can however be used as a second line of defense.
• Ensure that you have a safe source of "potable water" for handwashing. If not, bring water and disposable towels as well as soap.
• Use separate cooler for drinks to prevent the tops of the beverages being contaminated by raw food products.
• Plan your menu with an eye to safe food handling. Cook foods in plenty of time to thoroughly chill them in shallow containers in the refrigerator/cooler.
• Store your coolers in a shady area to keep temperatures low.