Avoid the Potato Salad of Doom: Summer Food Safety Hacks

Picnics are a fun, relaxing way to enjoy good weather, great food and time with your favorite people. But if you’re not careful, hot weather and outdoor conditions can lead to something nobody wants: getting sick.

Before you pack the cooler, keep these food safety tips in mind from the University of Missouri Extension, so your picnic stays fun and illness-free.

Pack smart.

Go for less perishable foods like hard cheeses, crackers and whole fruits. If you’re bringing raw meat or eggs (like if you're going camping), keep them sealed in leakproof bags or containers, and store them separately from ready-to-eat foods to prevent cross-contamination. Use insulated coolers with frozen gel packs or plenty of ice. Pack it in order of how you'll use it....things you’ll grab first go on top.

Keep it cold (or hot).

Perishable foods should never sit out for more than two hours (or just one hour if it’s hotter than 90 degrees). When you're at the park this is important to think about. Store your cooler in the air-conditioned part of your car, not in the trunk, and stash it in the shade once you arrive. Use separate coolers for drinks and food to keep things colder longer.

Cook it right.

Don’t rely on sight or feel! I know you may think you can tell, but don't risk it! Use a food thermometer to make sure meats are cooked to safe temperature: 165°F for poultry, 160°F for ground meats, and 145°F for steaks or seafood.

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Keep it clean.

Bring hand sanitizer, moist towelettes, or even a jug of soapy water. I've reused one of those dish soap bottles.  You know, when you're done with it and you're about to throw it away?  If you just keep a little bit of the soap at the bottom and then put in some water, it's a super easy way to wash your hands - especially if it's one of those squirt bottles. Clean hands and surfaces before prepping or eating, and wash fruits and veggies ahead of time.

A little planning goes a long way—keep your food safe, and your picnic will be too.

Picnickly Yours,

Behka