K-State Research and Extension

Picnic and barbecue season offers a lot of opportunities for outdoor fun with family and friends. But these warm weather events also present opportunities for foodborne bacteria to thrive. As food heats up in summer temperatures, bacteria multiply rapidly.

To protect yourself, your family, and friends from foodborne illness during warm-weather months, safe food handling when eating outdoors is critical.

• Keep Cold Food Cold. Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40^oF or below to prevent bacterial growth. Meat, poultry, and seafood may be packed while still frozen so that they stay colder longer.
• Organize Cooler Contents. Consider packing beverages in one cooler and perishable foods in another. That way, as picnickers open and reopen the beverage cooler to replenish their drinks, the perishable foods won’t be exposed to warm outdoor air temperatures.
• Keep Hot Foods Hot. Hots foods should be kept at an internal temperature of 140^oF or warmer. This is the temperature that is required to keep bacteria at bay. Use a food thermometer to check. Use or keep food hot in chafing dishes, slow cookers, and warming trays.
• Remember the 2 Hour Rule. Discard any perishable food left out at room temperature for more than 2 hours, unless you are keeping it hot or cold. If the food is being served in a place where the temperature is above 90^oF, the safe-holding time is reduced to 1 hour.
• Don’t Cross Contaminate. Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared/cooked foods or foods that will be eaten raw, such as fruits and vegetables.

By: Jamie Rathbun