Picnic and BBQ Safety

When you’re hosting picnics and barbecues, you might be focused on creating the menu and grocery shopping, but how you prepare, transport, and serve those favorite dishes are just as important to avoid foodborne illnesses.

Eating outdoors is one of the fun ways to socialize, but don’t let the heat become a food safety health risk.

As a general rule when eating outdoors, foods can stay out for 2 hours maximum and only 1 hour if the temperature is 90 degrees or higher. Marinate food in the fridge, not on your counter. Avoid drips on the way to the grill and throw out any liquid left in the bowl you used. Wash platters and utensils used on raw meat before using them for cooked foods.

Whether eating on your patio or going on a picnic, remember to keep raw meat, chicken, and seafood separated from other foods to avoid cross-contamination. Get in the habit of using a food thermometer when grilling; keep hot foods hot by moving them to the sides of the grill rack. Keep cold foods cold.

At home, keep dishes in the fridge until you’re ready to eat. On picnics, pack them in insulated coolers with cold packs. Keep foods in a separate cooler from drinks to minimize how often the cooler is opened