Healthy and Safe Picnics

One way to get outside and enjoy the nice weather is by gathering family and friends at a local park or in your backyard and spending time together picnicking. 

Before preparing picnic food, verify that your cooler was cleaned after its last use. If the cooler wasn't cleaned, wash it with soap and water, rinse it thoroughly, and dry it before using (Ansel & Ellis, 2020).

The Food and Drug Administration (FDA, 2022) advises packing plenty of clean dishes and utensils if you don't have the means to wash items at the picnic site. In the event that the site doesn't accommodate hand washing, be sure to pack supplies to do so: a jug of water, hand soap, and paper towels will suffice. As a backup option in the absence of proper supplies, also pack wet towels or one-use wipes for cleaning and hand washing. 

Pack small quantities of food to minimize leftovers and wasting food. Unless you have the means to keep hot food at 140°F or above during transport and picnicking, pack cold dishes for your meal. If you pack non-perishable items, then you won't have to worry about keeping them cold at the picnic. If you want to grill food during the picnic, be sure to verify ahead of time that your destination has a grill available for use.

According to the Partnership for Food Safety Education (n.d.), be sure to pack foods correctly to keep them safe before and during the picnic. Here are some tips:

• Transport cold picnic foods with ice or ice packs because common picnic foods can be at risk for bacteria growth that can cause food poisoning.
• Keep food at safe temperatures. Bacteria that cause food poisoning can grow to large numbers in cold foods, if the foods are not kept at 40°F or lower during transport and while at the picnic.
• Travel with cold picnic foods at 40°F or lower and hot foods at 140°F or above, to minimize bacteria growth.
• Place food that will be eaten last at the bottom of the cooler, so it stays cold longer.
• Fill coolers as full as possible, because a half-filled cooler will not stay as cold as a full one.
• Store beverages in their own cooler, separate from the picnic food. Drink coolers are opened many times during an event. Packing food separately from beverages can help keep food coolers closed as much as possible.
• Pack raw meats in a separate cooler away from ready-to-eat food (i.e., fruits, vegetables, salads, dips, etc.).
• Haul coolers inside the car and not in the trunk where they can get extra warm.
• Place coolers in the shade or cover them to keep them out of the warmth of direct sunlight.

Wash your hands before handling any foods, but especially after handling raw meats when grilling. Use separate dishes and utensils for handling raw meats versus fully cooked meats. Dishes and utensils used for raw meat should not be reused unless they have been cleaned. Check the temperature of cooked food with a food thermometer to verify that the food has reached a safe temperature for eating. According to the U.S. Department of Agriculture's (USDA) Food Safety Inspection Service (2017), different foods need to be cooked to different temperatures for safety:

• Cook beef, pork, veal, lamb chops, and roasts to 145°F for 3 minutes.
• Heat ground meat, such as hamburgers and hot dogs, to 160°F.
• Prepare poultry and ground poultry to 165°F.
• Cook fish to 145°F.

Remember to keep cooked food at 140°F or above. If possible, use hot holding equipment such as a slow cooker or chafing dish to keep hot food hot; otherwise, do not let these foods sit out longer than two hours (or one hour if the outdoor temperature is 90°F or above). 

It is suggested that you use running water at home to wash fruits and vegetables before packing them (FDA, 2022). Rub the outer surfaces of fruits with water, scrub firm vegetables with a vegetable brush, and then dry produce with a single-use paper towel before packing or further preparation.

When planning dishes for a picnic, think of nutrient-dense foods. The Dietary Guidelines for Americans, 2020-2025 by the U.S. Department of Agriculture and U.S. Department of Health and Human Services (2020) state that nutrient-dense foods "provide vitamins, minerals, and other health-promoting components, and have no or little added sugars, saturated fat, and sodium." Examples of nutrient-dense foods include: vegetables; fruits; whole grains; seafood; eggs; beans, peas, and lentils; unsalted nuts and seeds; fat-free and low-fat dairy products; and lean meats and poultry. Picnic foods that are healthy and easy to transport include whole or sliced fruits; sliced vegetables; different types of vegetable salads; pasta salads made with whole wheat pasta and a low-fat dressing; dishes containing beans, peas, and lentils; unsalted nuts and seeds; fat-free and low-fat cheese and yogurt; and individually wrapped sandwiches made with lean meats and poultry. Pack water or fruit and vegetable-infused water to drink as low-calorie beverage choices.

Before heading home from your picnic, throw away fresh items that will spoil. When you arrive home, wash all portable food containers and utensils and throw out all one-use food wrappings. Wash your coolers and allow them to air dry before storing them for the next healthy and safe picnic.

Vegetables like arugula are nutrient-dense. This green leafy vegetable makes a great salad base for picnic salads. Try this delicious recipe made with arugula and other vegetables to increase the amount of vegetables at your next picnic.

Arugula Salad with Lemon Balsamic Dressing

Servings: 6 | Serving Size: 1/6 of the recipe

When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash whole, fresh produce under cold, running water by rinsing arugula, gently rubbing tomatoes and lemon, and scrubbing carrots with a clean vegetable brush. Prewashed, packaged items do not require further washing.

Ingredients

Salad

• 5 ounces arugula (about 5 cups)
• 1 cup grated carrots
• 1 pint cherry tomatoes, halved
• 1/3 cup Parmesan cheese shavings

Dressing

• 2 Tablespoons fresh lemon juice
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon balsamic vinegar
• Ground black pepper to taste

Directions

1. To make dressing, in a small bowl, whisk together lemon juice, oil, vinegar, and pepper.
2. In a large bowl, add arugula, carrots, and tomatoes. Drizzle with dressing and toss to combine.
3. Top salad with cheese and serve immediately.

Recipe adapted from Anytime Arugula Salad

Sources

1. Ansel, K. & Ellis, E. (July 2020). Keeping your cooler clean. Academy of Nutrition and Dietetics.
2. Food Safety Inspection Service. (2017, June 19). Grilling food safely. United States Department of Agriculture.
3. Partnership for Food Safety Education. (n.d.). On the road again…Traveling and picnics.
4. U.S. Department of Agriculture and U.S. Department of Health and Human Services. (2020). Dietary Guidelines for Americans, 2020-2025. (9th ed.).