How to Keep Foods Fresh at a Picnic or

Tailgate Party
Picnics are an all-time favorite of families and people who enjoy entertaining in the outdoors.
However, if you're not careful with how you pack your food, cook and prep it, you run the risk of
getting sick. Foods that are handled improperly or are not kept at the appropriate temperature can
become a breeding ground for harmful bacteria.[1] Take the time to learn how to keep foods fresh
at a picnic or tailgate party and you will be set for some great fun and outdoor entertaining.

Plan ahead. If you're going to have a tailgating party or a picnic, it's important to plan
appropriately. Do you need to have a cooler for chilled items? Do you need extra
napkins or paper towels for clean up? Decide what your menu is and what food prep
items you'll need to enjoy your outdoor meal safely.
 You may need to plan to bring a jug of water, hand washing soap or hand sanitizer
with you. If the area you're going to doesn't have a bathroom or washroom, you'll need
to have these supplies with you. This way you are practicing safe food handling at all
times.
 Will you need extra plates and utensils for serving? Consider what raw items you'll
have and how many plates or utensils you'll use preparing these foods. For example,
you cannot use the same platter raw chicken was held on to serve the cooked chicken.
 Think about what supplies you have at home for transportation. Do you have a cooler
bag? Do you have enough freezer bags or ice? Buy what items you don't have.

Plan ahead. If you're going to have a tailgating party or a picnic, it's important to plan
appropriately. Do you need to have a cooler for chilled items? Do you need extra
napkins or paper towels for clean up? Decide what your menu is and what food prep
items you'll need to enjoy your outdoor meal safely.
 You may need to plan to bring a jug of water, hand washing soap or hand sanitizer
with you. If the area you're going to doesn't have a bathroom or washroom, you'll need
to have these supplies with you. This way you are practicing safe food handling at all
times.
  Will you need extra plates and utensils for serving? Consider what raw items you'll
have and how many plates or utensils you'll use preparing these foods. For example,
you cannot use the same platter raw chicken was held on to serve the cooked chicken.
 Think about what supplies you have at home for transportation. Do you have a cooler
bag? Do you have enough freezer bags or ice? Buy what items you don't have.

Properly organize your cooler. In addition to keeping your cooler nice and cold, you
need to make sure you organize it appropriately. There are some tricks that can keep
cold foods cold and prevent cross contamination of foods during transportation.[3]
 If you're storing chilled items with shelf-stable items, make sure you separate them into
specific groups. This will help you keep foods at the right temperature for longer as
people continuously open and close the cooler.
 Start by putting some freezer packs or ice at the bottom of the cooler and then put all your
chilled items in. Top with more freezer packs or ice.
 On top of the chilled items should go all shelf stable food or items that will be taken out,
cooked and then eaten immediately.

Separate foods. When you're organizing your cooler, it's important to think of how to
separate foods. It might be best to use 1 or 2 coolers instead of trying to fit all your
foods into one cooler bag.
 Keep beverages separate. People will continuously go back into coolers for drinks. The
more you open and close a cooler, the quicker it'll heat up. Beverages are shelf stable
even though we prefer to drink them cold. Keep those separate from perishable foods.
 Also keep meat and poultry items in separate resealable plastic bags. In case of
leakage, these items will be contained and any juices will not be able to cross
contaminate other foods.
 Separate all utensils and serving dishes from foods as well. You might want to bring
this in a paper or plastic bag away from foods.
Aim to keep your cooler at 40 F or below. Food safety experts have a "danger zone"
temperature range that you need to keep note of. As mentioned, if foods get over 40F
this puts them into the danger zone. Monitor the temperature of your picnic foods to
make sure they stay at the proper temperature.[4]
 You can use an instant read thermometer left in your color bag to keep an eye on the
overall temperature inside your cooler.
  When transporting foods, do not put your cooler in your hot trunk. Keep it on the back
seat in the shade of an air conditioned car.
 Also, do not leave coolers outside in the sun. If the outside temperature is 90F or above,
your cooler shouldn't be left outside for more than 1 hour.
 If any foods are kept at over 40F more than two hours, do not eat them. Discard them
immediately.

Wash and clean all fresh produce. When you're packing up your cooler, it's important
to make sure you prevent any cross contamination - where bacteria from one food gets
into or onto another food. Washing and cleaning all your fresh fruits and vegetables can
keep your overall picnic safer.[5]
 Make sure to take the time to wash all your ready to eat fruits and vegetables. These
would be apples, pears, carrot sticks, celery sticks, etc. You'll be eating the skin so you
need to run them under warm water to rinse away any visible dirt.
 Also wash fruits and vegetables where the rind or skin is inedible. You can still
contaminate other foods and contaminate the inside of those fruits and vegetables as you
slice through the outer skin.
 Once you've washed all your produce, keep them in a separate plastic bag or container.
This keeps them clean and ready to eat.