For many, picnics are anticipated activities during the summer season. Warm weather makes for perfect picnics. Outdoor picnics are really fun, but don’t spoil the fun by neglecting a few safety basics. Especially if you are hosting your picnic elsewhere, observe precautionary measures to ensure everyone’s safety. Even if you intend to have fun, safety must be your priority.
Take food handling, for example. Proper handling of picnic food is important, especially if you’re preparing them ahead of time and intend to pack them later. Picnic food, when spoiled, not sanitized, or handled safely, can be a potential breeding ground for bacteria, which can cause foodborne illness.
Many picnic foods require physical handling, especially when preparing them. For example, there are traditional foods such as salads and sandwiches. The usual way to prepare salads is to wash and cut each vegetable beforehand and pack them separately from the dressing. You only mix them at lunchtime at a picnic. As for the sandwiches, you have to prepare the fillings or sausages in addition to handling the bread.
To prevent spoilage, a good practice is to cook or pre-cook your picnic food ahead of time, especially if you prepare it in large portions. Give the food plenty of time to cool, and then place it inside the refrigerator or freezer, reheating only as needed on the day of the picnic. When pre-cooking, maybe the day or night before picnic day is good.
Freshly cooked foods, hot when canned immediately, can cause moisture buildup and promote bacterial growth. Remember, bacteria thrive ideally in warm temperatures, and the longer food is kept in that location, the more likely bacteria are to grow.
Although cooking ahead is good, convenient, and saves time, don’t prepare your picnic food more than the day before. If you intend to, make sure it’s frozen. Just thaw it properly on the day of the picnic.
Always wash your hands and make sure they are clean when handling food and utensils. Make sure the containers and utensils you use are clean too. Even the surface on which you prepare food must be clean to prevent contamination of the food. Bacteria and viruses can be easily transferred from one place to another. This is a general rule of thumb to keep in mind whether you prepare your food ahead of time or at the picnic site.
Certain foods must be kept cold as they are more at risk of bacterial growth even at room temperature. For example, cutting melons. Foods with mayonnaise, such as salad dressings or sandwich fillings, should also be kept cold. If you’re grilling on the picnic, make sure your meats are fresh when frozen.
When packing, make sure your containers are clean as well. Also, if you need to carry hot or cold food, store it in special containers. Cold foods should be kept at least 40 degrees Fahrenheit, while hot foods require 140 degrees Fahrenheit. Store cold foods in airtight, waterproof containers and pack them inside insulated coolers with plenty of ice. Pack cold foods between ice, not just on top of it. Also, you should avoid putting your coolers inside the trunk of your car to preserve your ice for longer. At the picnic site, keep them closed and put them in the shade as well.