Staying Safe During Picnic Season

During the summer months, we midwesterners love to take our dining into the great outdoors. From picnics and parties to barbecues and cook-outs, we enjoy spending much of the warmer months out-of-doors, eating!

However, as the weather heats up and the meals head out, we must also be conscious of staying safe, as food-borne illnesses can really ramp up in the summer months.

Below we've compiled some tips for staying safe while still enjoying those outdoor dining events!

1. Wash your hands! You've heard this many, many times, but you must wash your hands both before preparing or touching any food and before eating. Tip: Bring hand sanitizer to the event and thoroughly sanitize before handling any food (and when switching between different food items during preparation). 
2. Keep perishables cool. Make sure that there is adequate space in the cooler(s) to keep any perishable  items, like meat, salads, etc. at 40 degrees Fahrenheit. Transport coolers in the car as opposed to the hot trunk, and bring enough ice, so that ice may be replenished as it melts. Pack the cooler full, as it will stay cold longer. If the ice has melted, discard any perishable food left in the cooler.
3. Do not mix raw and prepared foods. Keep raw foods away from prepared items, so that you do not run the risk of cross contamination. Do not use the same utensils or serving trays among raw and prepared foods. Brink extra utensils and trays for this purpose.
4. Use a different cooler for drinks and food items. This way, the food cooler will not be continually opened and have hands digging through it. 
5. Cook any grilled items to appropriate done-ness. (This generally means cooking items to 165 degrees Fahrenheit). 
6. Don't leave food out. Perishable food items cannot be left out for any longer than two hours. Once you've eaten, store food items back in the cooler; otherwise, discard any perishable items that have been left out longer. 
7. If you get take-out for a picnic, make sure you consume your meal within an hour of pick-up. 
8. Cover up food items to avoid contamination by bugs. 
9. Evaluate your water options. Is the water at your picnic site safe to drink/use for cooking? 
10. Be creative! Whenever possible look to cook/bring items that are far-less likely to be a food-borne illness risk. Nut butter sandwiches, crackers, dried fruit, nuts, un-peeled fruit, cookies, baguette, etc. (Hint: What are items that you are able to keep safely in your pantry?)

Wishing you a safe and happy summer outdoor eating season!