How to have a safe picnic

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It’s the weather we’ve been waiting for: warm enough to eat outside in the sun.

“It’s more refreshing. It doesn’t feel like a chore.”

Picnicking may be enjoyable but it can quickly turn sour if you don’t protect your food from bacteria, which can grow rapidly in hot, humid weather.

All perishable food should be kept in a cooler, with raw meat separated from other items.

“Put everything in good sealed containers with ice packs in our bags.”

Your food cooler should stay below four degrees celsius. Use a separate cooler for drinks so you aren’t constantly opening the meat cooler, letting hot air inside. And never partially precook meat before packing it – bacteria grows faster on partly-cooked food.

If you’re barbecuing, make sure meat is well done. Avoid cross contamination by bringing separate utensils and plates to cook and serve.

Any cooked meat should be refrigerated or thrown out after an hour in the heat.

Safe picnicking can be simplified by bringing foods that require less refrigeration.

“We brought some pepperettes, some cheese and nice finger foods so we don’t have to do any cooking. And with the cooler pack it stays nice and cold.”

Be mindful though, that even simple sandwiches can breed bacteria; so can your hands. Wash them and your cooking station before beginning picnic prep.

Food that reaches temperatures between 4 and 60 degrees celsius is considered to be in the danger zone. A meat thermometer is the only way to tell your food is truly safe.