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ice, frozen cartons of juice, or even plastic bottles with frozen water, she said.
Fried chicken and other cooked foods require special care. Illnesscausing bacteria can be introduced to food just by handling, and it grows rapidly in warm temperatures.
Do not partially cook meat or poultry ahead of time to save grilling time at the picnic. Bacteria that may be in raw foods need thorough cooking-all at once-to be destroyed.
If food is fully cooked, however, and if it’s been cooled quickly, reheating it on the grill at the picnic site is a safe option.
Another safety tip is that food handlers must always avoid cross contamination. Keep everything that touches food clean. Wash hands, utensils, bowls and countertops between work on each dish. And use clean serving dishes to carry cooked food from the grill— don’t use the same plate the raw meat was on.
After the picnic, use your cooler and common sense as a guide to the safety of leftover picnic food, they said. Ice remaining in the cooler is a good sign that the food may be safe.
If the picnic lasted four to five hours, and if the food was not out of the cooler expect for a short period during serving, chances are good that the leftover food will be wholesome. If you have any doubts, however, don’t take a chance. Discard the food.
A beter plan is to pack only what you will use on the outing, Hertzler said.
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