How to safely pack your food this summer so you can feast without getting sick.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy, MPH, RDN, a dietitian at The Ohio State University Wexner Medical Center, shares her picnic basket guidelines—what not to pack, how long certain foods will keep, and much more.
Do: Pack Wisely
First, you’ll need the right carrier for your picnic. Weinandy recommends using fiberglass, plastic, or steel coolers, like the Igloo Ice Cube Roller, instead of a traditional basket or insulated storage bag since they have more insulation. Because you’re filling the cooler with ice packs and food, it can get pretty hefty, so she suggests splurging on one with wheels. “Definitely packing right before leaving is a good idea—put cold foods closest to the ice or gel packs,” she says. “Packing a cooler that is full rather than half full will extend the time the items inside stay cold.”
Don’t: Leave Food Out For Too Long
While you can, of course, leave out non-perishable foods like chips, cookies, or bread to munch on throughout the day, perishable items should generally not sit out for more than two hours. “During the summer this time often shortens because in hot weather (above 90 degrees Fahrenheit), food should never sit out for more than one hour,” she says. “Bacteria growth is more rapid at hot temperatures. Meats, cold foods, and mayonnaise-based options like potato salads are safe as long as they remain in a cooler and on ice.” These can stay in the cooler as long as the ice is not melted.
Do: Keep Hot Foods Hot and Cold Foods Cold
“A good rule of thumb is to remember cold foods should be kept at below 40 degrees Fahrenheit and hot foods should be kept above 140 degrees Fahrenheit,” Weinandy says. A cooler with plenty of ice will help keep the foods cold enough, while hot foods can be placed in a thermal or insulated bag. Items that you buy in the refrigerated section of the grocery store (like deli meats and cheese) should be kept cold, and if you have condiments that need to be refrigerated after opening, you should put those on ice after use. Whole fresh fruit is non-perishable and doesn’t have to be kept cold, but cut fruit should. And lastly, salads (leafy and mayo-based) should be stored with ice packs and left in the cooler. Weinandy advises that as long as the ice remains frozen in the cooler, the food can stay there for several hours.
Don’t: Open the Basket or Cooler Too Much
Remind your fellow picnickers about this, too. “Something to keep in mind is that opening the cooler lid frequently will raise the temperature of the cooler more quickly than if the lid remains mostly closed,” she says.
Do: Keep Your Cooler in the Shade
Place it under a shady tree or beach umbrella. “By keeping the cooler in the shade, it will stay cooler longer,” Weinandy says.
Don’t: Keep Leftovers
“I have been to many picnics where food is all spread out, everyone eats shortly after and the total time is around 30-45 minutes,” she says. “Most foods can be set out for this long without a problem. However, it would be best to throw any highly perishable foods away after eating. Most people don't like to throw away food though, so if this is the case, keep these perishable foods in the cooler for the whole day. Only keep leftovers if the food has not sat out and it was stored in the cooler. The food should still be on ice in the cooler when you get home.” Bring a food thermometer along to check if it’s still okay to eat (use the temperature guidelines above to be safe). Overall, she recommends following the “golden rule” of food safety: “When in doubt, throw it out.”