Genesee County Health Department

Better Life Through Better Health

Warm summer days are great for picnics. But they are also ideal for bacteria and other organisms to multiply rapidly on foods. Follow these tips for handling picnic food safely:

• Wash hands before preparing food and after handling raw meats. Take disposable hand towels.

• Wash foods with clean water, especially fruits and vegetables.

• Wrap raw meat, poultry and fish to prevent drippings from contaminating other foods.

• Pack straight from the refrigerator into the cooler. Pack ice on top, with foods to be kept coldest on the bottom.

• Don’t put the cooler in a hot trunk. Keep it in the shade with the lid on.

• Plan the right amount of food to take to avoid storage and safety concerns of leftovers.

• Thoroughly cook all raw meat, poultry and fish. Cook hamburger patties to at least 155 degrees Fahrenheit (test with a meat thermometer), when the centers are not pink and juices run clear.

• Do not partially grill extra burgers or other meats to use later. Cooking time must be long enough to ensure that bacteria are destroyed.

• Use a clean plate. Don’t put cooked foods on the same plate that held raw meat or poultry. Discard marinades for raw meats right after use. Do not use on cooked foods.

• Store any leftover foods in the cooler promptly. Foods should not be left unrefrigerated beyond two hours. If the temperature outside is 85 degrees Fahrenheit or higher do not go beyond one hour.

For more information about food safety, call the Genesee County Health Department at (810) 257-3603.