Indiana Action for Healthy Kids

Newsletter Articles

Outdoor Food Safety

With temperate weather come cookouts, picnics and pitch-ins.  By observing a few important practices, these get-togethers can be worry free.

Hand washing Never Takes a Holiday

Pick picnic spots that have easy access to restrooms with running water.  Bring hand sanitizer for use.  Pack clean wash cloths in reseal able bags for everyone.  Disposable disinfectant wipes are always a good idea.

There is No Such Thing as the Five-Second Rule

If it falls on the ground, throw it away!

Keep it Covered Up

Keep lids on and items covered up.  Insects are just as interested in your picnic as you are.  Make it hard for them to gain access to your goodies.  This also includes beverages.  Bees can be especially attracted to sweetened beverages.

It is also a good idea to bring along a disposable covering for the picnic table.  Little hands easily pick up the muck and gunk from the table.

Keep Hot Foods Hot and Cold Foods Cold

Insulate prepared hot foods to maintain their temperature until serving. 

When packing and preparing for your picnic, separate your food items.  Carry several small coolers instead of one large one.  One cooler can contain drinks, one prepared food items, and another can carry raw items to be grilled on-site.  Remember to carry all items in sealed containers inside the cooler.  Using ice water will keep your items cooler than ice alone.  Make sure you have plenty of ice on hand for hot summer days.  Do not use the ice in drinks that was used for cooling.  Have a bag of ice that is designated for drinks.

Keeping drinks in their own cooler will safeguard the temperatures of the other coolers.  Care needs to be taken to minimize opening and closing of coolers where temperature control is most important.

Raw items must always be separated from prepared food items.  Cross-contamination can occur when these items come in contact with each other.  Utensils that were used during food preparation should be stored separately, not to be reused for serving.

The most safety conscious picnicker will also use thermometers.  Cooler items should not be allowed to be above 44° for any longer than necessary in the heat of the summer.  Place leftovers back in the cooler, remembering that the cooler that was used for raw items is not to be reused.

Consider using vinaigrettes instead of mayonnaise or salad dressing bases for fresh vegetables.  Fresh fruit and baked goods are also safer options.  Thoroughly wash all fruits and vegetables before packing them into coolers.

Finally, It’s Time for Take-Out

Bring along extra trash bags to dispose of the day’s refuse.  Or as Grandpa used to say, “Leave it better than you found it.”

Enjoy!