Food spoilage and cross-contamination are real concerns when eating food outdoors in warm weather without the use of a kitchen. Be sure to follow these tips to ensure your picnic is a healthy one.

Keep Everything Clean
Find out if there's a source of potable (safe drinking) water at your destination. If not, bring water for preparation and cleaning; or pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces. Cross-contamination during preparation, grilling, and serving food is a prime cause of foodborne illness.

Always wash your hands before and after handling food, and don't use the same platter and utensils for raw and cooked meat and poultry. Soap and water are essential to cleanliness, so if you are going somewhere that will not have potable water, bring it with you. Even disposable wipes will do. Include lots of clean utensils, not only for eating but also for serving the safely cooked food.

Keep Hot Food Hot and Cold Food Cold
It's essential to keep hot food hot and cold food cold throughout the duration of your picnic. Holding food at an unsafe temperature is a prime cause of foodborne illness. Already-hot summertime temperatures can spike higher in direct sunlight. Store coolers in the shade whenever possible. Food should not be left out of the cooler or off the grill more than 2 hours (1 hour when the outside temperature is above 90ºF).

Carry cold perishable food like hamburger patties, hotdogs, luncheon meats and chicken in an insulated cooler packed with plenty of ice or frozen gel packs. Be sure raw meat and poultry are wrapped securely to prevent juices from cross-contaminating ready-to-eat food. Perishable cooked foods such as meats, chicken and potato or pasta salads must be kept cold, too. Don't stock the cooler until immediately before leaving home. Keep the cooler in the coolest part of the car when traveling.

The Danger Zone
Most bacteria do not grow rapidly at temperatures below 40ºF or above 140ºF. The temperature range in between is known as the "Danger Zone." Bacteria multiply rapidly at these temperatures and can reach dangerous levels. Raw meat and poultry products may contain bacteria that cause foodborne illness, especially when exposed to this temperature zone. They must be cooked to destroy these bacteria and held at temperatures that are either too hot or too cold for these bacteria to grow.

Take-out Food
If bringing hot take-out food such as fried chicken or barbecue, eat it within two hours of purchase. Or plan ahead and chill the food in your refrigerator before packing it into an insulated cooler.

Grilling
If you plan to use a grill on your picnic, remember to pack a food thermometer. Check that your meat and poultry reach a safe internal temperature. When reheating food at the outing, be sure it reaches 165ºF. Cook only the amount of food that will be eaten to avoid the challenge of keeping leftovers at a safe temperature. Discard any leftovers that have not remained cold.

Sources: Recreation.gov; Food Safety and Inspection Service, United States Department of Agriculture