(NC) Picnics at the park or beach are some of our favourite things to do during the summer. From fresh fruit to delicious sandwiches, picnics can be as simple or decadent as you want. But when planning and prepping your menu, remember that the risk of food poisoning increases this time of year.
Harmful bacteria grow quickly in warm conditions. To help keep you and your family safe from food poisoning during the summer, follow these food safety tips:
1. Shop. If buying pre-cut or ready-to-eat vegetables and fruit, be sure they’ve been properly refrigerated at 4°C (40°F) or below. This means they should be sold in a refrigerated display case and not just sitting on top of ice.
2. Chill. Don’t keep food at room temperature for more than one hour on hot summer days.
To keep your perishable foods cold on the go, use a cooler filled with frozen ice packs. The temperature inside the cooler should be at or below 4°C (40°F).
3. Separate. Bring your food already cut up, sliced and ready to serve or cook. Pack everything in individual containers to prevent cross-contamination. If you’ll be bringing dirty items back home after the picnic (like used cutting boards or utensils), keep them separate in a sealed bag or container to avoid cross-contamination.
4. Clean. Follow the same handwashing rules as you would at home. Bring soap and use clean, running water if it’s available, and wash your hands for at least 20 seconds. If there’s no running water, clean your hands with a hand sanitizer that contains at least 60 per cent alcohol. If your hands are visibly dirty, wipe them with a wet wipe before applying hand sanitizer—it won’t work as well on dirty hands.
5. Cook. If you’re barbecuing meat for your picnic, use a digital food thermometer to make sure it reaches a safe internal temperature. Use a clean plate when taking food off the grill. Never put ready-to-eat or cooked food on a plate that was used for raw meat, poultry or seafood. Bring several sets of clean utensils, cutting boards and plates to help prevent cross-contamination.
6. Store. Whether it’s meat, salad dressing or fruit, if you have any leftovers, make sure to put them in your cooler as soon as you know you won’t be eating more. On hot summer days, don’t keep food at room temperature for more than one hour.
Learn more summer food safety tips at canada.ca/foodsafety.
