Summer Food Safety

Pack and Transport Food Safely

Food safety begins with proper hand cleaning. Before you begin your picnic, be sure your hands and food prep surfaces are clean.

Then, keep food safe from the fridge and freezer – all the way to the picnic table.

Rinse fresh produce under running tap water and dry with a clean towel or paper towel before packing it in the cooler.
Keep cold food cold – in coolers with ice or freeze packs. Keep at 40° F or below to prevent bacterial growth.
Keep beverages in one cooler and perishables in another so the latter are protected from warm outdoor air temperatures.
Keep coolers closed; limit the number of times a cooler is opened to keep contents cold longer.
Wrap raw meat, poultry, and seafood tightly to prevent juices from contaminating prepared foods and foods intended to be eaten raw, such as fruits and vegetables.

Clean your grill – scrub it clean before use.
Marinate foods in the refrigerator – never on the counter or outdoors.
Defrost meat in the refrigerator, cold water, or microwave oven. Cook immediately after thawing.
Avoid cross-contamination. Use separate cutting boards for the preparation of raw meats and vegetables.
Check internal temperatures. Cook to a safe minimum internal temperature using a food thermometer:

Whole cuts of meat: 145° F with a three-minute rest time.

Fish: 145° F.

Ground meat: 160° F.

Egg dishes: 160° F.

Poultry ground or whole: 165° F.

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