A properly packed picnic basket guarantees a safe and delicious meal.
University of Florida Extension
Why Food Safety is Crucial for Picnics and Tailgating
“There are always ants at a picnic.” You can see ants and avoid them, but it’s not possible to see, taste or smell dangerous bacteria that can cause illness if food is mishandled. Bacteria grow and multiply rapidly in the danger zone between 40 °F and 140 °F. Food transported without an adequate ice source or left out in the sun at a picnic or when tailgating won’t stay safe for long. Family and friends who eat mishandled food may get flu-like symptoms caused by foodborne illness.
How to Pack Food Safely for a Picnic or Tailgate
Follow these tips for packing food safely for a picnic or when tailgating.
- Plan food quantities: Try to plan just the right amount of food to take. That way, you will not have to worry about the storage or safety of leftovers.
- Clean preparation: Wash hands and work areas; be sure all utensils are clean before preparing food.
- Cook and chill food: Cook food in plenty of time to chill thoroughly in the refrigerator.
- Use an ice source: Ensure food stays at or below 40 ºF. Pack food from the refrigerator right into the cooler.
- Separate raw meat: Keep raw meat in a separate cooler from ready-to-eat foods to prevent cross-contamination.
- Avoid heat exposure: In warm weather, do not put the cooler in the trunk; carry it inside the air-conditioned car.
Note: If you are planning on take-out foods such as fried chicken or barbecue, eat them within two hours of pick-up or buy ahead of time and chill before packing the foods into the cooler.
Essential Tips for Food Safety at the Picnic
Once you’re at the picnic, follow these safety guidelines:
- Shade and ice replenishment: Keep the cooler in the shade with the lid closed, avoiding repeated openings. Replenish the ice if it melts.
- Separate coolers: Use a separate cooler for drinks so the one containing perishable food will not be constantly opened and closed.
- Grill safety: When handling raw meat, remove from the cooler only the amount that will fit on the grill. The U.S. Department of Agriculture recommends against eating raw or undercooked ground beef since harmful bacteria could be present.
- Cook hamburgers and ribs to 160 °F (medium doneness).
- Cook all poultry to 165 °F.
- Use a meat thermometer to check temperatures.
- Do not partially grill extra hamburgers to use later. Once you begin cooking hamburgers by any method, cook them until completely done to ensure that bacteria are destroyed.
- Reheat safely: pre-cooked meats until steaming hot.
- Avoid cross-contamination: When taking foods off the grill, put them on a clean plate to avoid cross-contamination. Do not put the cooked items on the same platter that held the raw meat.
Note: Except when it is being served, the food should be stored in a cooler.
Storing Leftovers Safely
- Quick storage: Place leftover foods in the cooler promptly after serving.
- Discard unsafe foods: Food left outside for more than an hour should be discarded.
- Leftover safety: If there is still ice in the cooler when you get home, the leftovers are okay to eat.
Easy and Safe Picnic Recipes
Try one of these recipes the next time you tailgate for a safe and delicious meal.
Curry-Yogurt Dip with Fresh Vegetables
6 tbsp mayonnaise
2 tbsp curry powder
1 pint of plain Greek yogurt
Prepare dip by stirring mayonnaise and curry powder into the tub of Greek yogurt. Serve with vegetables like carrots, cucumbers, and celery. Store in the refrigerator until ready to serve and keep in a cooler when not being used.
Pasta Salad
1 box of pasta (macaroni, farfalle, fusilli, or any kind you prefer)
1-2 cucumbers, diced
1 red bell pepper, diced
1 container of cherry tomatoes, halved
Italian salad dressing, to taste
Cook pasta and toss with vegetables and Italian dressing. Store in the refrigerator until ready to serve and keep in a cooler when not being used.
Mini Pineapple Cheesecakes
8 small graham cracker pie crusts
3-ounce package pineapple-flavored gelatin
1 cup boiling water
1½ pounds cottage cheese
¼ cup sugar
8½-ounce can crushed pineapple, undrained
1 tablespoon water
2 teaspoons cornstarch
Dissolve gelatin in boiling water and cool to lukewarm. In a blender, thoroughly mix the cheese and sugar. Slowly add the gelatin and blend well. Pour the cheese mixture into the individual crusts. Refrigerate until firm. Empty the pineapple and juice into a saucepan, add water and cornstarch. Bring to a boil, stirring constantly. Cool for 15 minutes and spread over the top of each cheesecake. Chill for at least 1 hour.
These are perishable and must be kept in the cooler with plenty of ice.
Snack Mix
6 cups dry cereal (like puffed wheat, rice squares or oat circles)
2 cups pretzel sticks
1 cup peanuts
1/3 cup unsalted butter
4 teaspoons Worcestershire sauce
1 teaspoon celery flakes
1 teaspoon onion powder
½ teaspoon garlic powder
Combine cereal and pretzels. In a saucepan, melt the margarine and combine with Worcestershire sauce and seasoning. Toss with cereals and add peanuts.
Place in a shallow roasting pan. Bake at 275 °F for 1 hour, stirring every 10 minutes. Makes 2 quarts.
Sources
- The National Food Safety Database. Safety in Your Picnic Basket. Prepared by Susan Brewer, July 1994
- FSIS. April 2006. Single Minimum Internal Temperature Established for Cooked Poultry. http://www.fsis.usda.gov/News_&_Events/NR_040506_01/index.asp
Originally published 01/99
