Food Safety Tips for Summer Picnics
Keep food safe, fresh, and fun in the heat
Warm weather is perfect for picnics. But heat can also help bacteria grow. Follow these simple tips to keep everyone healthy.
Keep cold foods cold
- Use an insulated cooler with plenty of ice or ice packs
- Keep the cooler in the shade and open it only when needed
- Foods like cut fruit, pasta salads, dips, and meats should stay 40°F or colder
Don’t let food sit out too long
- Refrigerate perishable foods after 2 hours
- If it’s hot (above 90°F), refrigerate after 1 hour
- When in doubt, throw it out
Prevent cross contamination
- Use separate containers and utensils for raw and ready-to-eat foods
- Wash hands before eating (use hand sanitizer if soap and water aren’t available)
- Keep surfaces and serving tools clean
Cook and pack safely
- Fully cook meats ahead of time and keep them chilled until serving
- Use a food thermometer if reheating or grilling on site
- Pack foods in leak-proof containers
Choose picnicsmart foods
- Opt for recipes with vinegar-based dressings, whole grains, beans, or sturdy veggies
- Avoid mayonnaise-heavy dishes unless they stay very cold
Grill Safely: Cook Meat to the Right Temperature
Color alone isn’t reliable. Use a food thermometer!
Cooking meat to the proper internal temperature helps prevent foodborne illness.
Safe internal cooking temperatures
Use a thermometer inserted into the thickest part of the meat.
- Chicken & turkey (all cuts): 165°F
- Ground meats (beef, pork, turkey): 160°F
- Beef, pork, lamb, veal – steaks & chops: 145°F, then rest 3 minutes
- Fish: 145°F (or until flaky and opaque)
- Hot dogs & sausages: 165°F or until steaming hot
Additional grilling food safety tips:
Before grilling
- Keep raw meat cold (below 40°F) in a cooler
- Wash hands before and after handling raw foods
- Use separate plates for raw and cooked meats
During grilling
- Never reuse marinades that touched raw meat
- Grill meats thoroughly — don’t partially cook ahead of time
- Clean utensils before touching cooked food
After grilling
- Serve food hot (above 140°F)
- Refrigerate leftovers within 2 hours (or 1 hour if above 90°F)
- Discard food left out too long — when in doubt, throw it out