• Food Handler Training
    • In-Class Food Handler Training
    • Online Food Handler Training
    • Exam Only
  • Organizational Training
Menu
  • Food Handler Training
    • In-Class Food Handler Training
    • Online Food Handler Training
    • Exam Only
  • Organizational Training
  • Smart Serve
  • Blog
  • FAQ
  • Contact Us
Menu
  • Smart Serve
  • Blog
  • FAQ
  • Contact Us
  • Food Handler Training
    • In-Class Food Handler Training
    • Online Food Handler Training
    • Exam Only
  • Organizational Training
  • Smart Serve
  • Blog
  • FAQ
  • Contact Us
Menu
  • Food Handler Training
    • In-Class Food Handler Training
    • Online Food Handler Training
    • Exam Only
  • Organizational Training
  • Smart Serve
  • Blog
  • FAQ
  • Contact Us
By foodprep In Uncategorized

Picnic Food Safety Tips

YH5BAEAAAAALAAAAAABAAEAAAIBRAA7, Food Prep

Summer’s here and the weekend is a perfect time to enjoy eating outdoors.  The long- celebrated tradition of summer picnics is a great way to enjoy the beauty of the summer season.  When packing the cooler, blanket and water, it is important to consider another element of a successful summer picnic, FOOD SAFETY.  Summer is often a time when foodborne illness incidents are at there highest and one of the contributing factors is the rise in temperature coupled with improper temperature control.  These factors present the perfect opportunity for foodborne bacteria to thrive.

Some tips that should be followed to ensure picnic food safety are:

Keep cold foods cold.  Cold foods can be kept cold in a cooler with frozen gel packs or ice.  The minimum temperature for safely storing cold foods is 4°C (40°F) or below to prevent bacterial growth.  It is better to pack items when they are already cold.

Keep hot foods hot.  Hot food should be kept hot, at or above 60 °C (140 °F).  Hot foods should not be left out longer than 2 hours in the Danger Zone.   Items should be kept in an insulated container that helps maintain temperature control.

To ensure the cooler contents remain cold, keep the cooler in a cool, shaded area and ensure it is not left open.

Pre-wash all fruits and vegetables thoroughly to ensure all surface contaminants are removed in the event potable water is not available at the picnic site.

Previous StoryThe Benefits of Online Training
Next StoryPreventing Salmonella

Related Articles

  • YH5BAEAAAAALAAAAAABAAEAAAIBRAA7, Food Prep
    FIFO:  First in, First Out
  • YH5BAEAAAAALAAAAAABAAEAAAIBRAA7, Food Prep
    Food Grade Chemical Sanitizers

Leave your comment

(will not be shared)

SEARCH BLOG

TAG CLOUD

2021 cleaning and sanitizing Covid-19 food handler food handler certification food handler training food handler training online food safety foodservice industry food spoilage home-based food business regulation restaurants

FRESH COMMENTS

    • Smart Serve
    • Blog
    • FAQ
    • Contact Us
    • Smart Serve
    • Blog
    • FAQ
    • Contact Us
    FoodPrep © 2025 Privacy Policy