Don't Spoil Your Summer Picnic
Picnic and barbecue season offers many opportunities for family fun, but warmer weather can also increase the risk of foodborne bacteria and food spoilage (Yuk!).
UHS' registered dietitians and the U.S. Food & Drug Administration offer some cool tips to help you keep your food safe when enjoying it in the great outdoors.
Keep cold food cold. Place it in a cooler with ice or frozen gel packs, at 40 degrees F. or colder.
Organize cooler contents. Pack beverages in one container and perishable foods in another.
Keep your cooler closed. Limit the number of times you open it to retrieve items.
Never cross-contaminate. Raw meat should be securely wrapped. And, when cooking or barbecuing, don't use the same utensil with cooked meat that you did with raw meat.
Rinse produce under running tap water before packing.