Out For Picnic Food Serving
you planning a tailgate party, a company picnic or a
weekend get-together? A few well-planned steps may mean the
difference between a food safety nightmare and sure success.
may see ants and other crawling insects outdoors, it is not
possible to see, taste or smell harmful microorganisms that
may cause illness if food served is mishandled. Make sure that
you pack food safety in your carryout box or picnic basket before
are ideal for bacteria and other harmful pathogens to multiply
and cause foodborne illness. Pathogens grow best between 41°F
and 140°F. Potentially hazardous foods transported without proper
temperature control will not stay safe for long. Please make
a note of the following to avoid your customers, friends, relatives
and guests making a comment to you that they have the "Summer
AHEAD. Plan the right amount of food. That way, you will not
have to worry about the storage of leftovers.
cooked ahead need to be cooked in adequate time to thoroughly
chill in the refrigerator. Store and transport the food with
sufficient ice or refrigeration to MAINTAIN FOODS at 41°F
foods such as fried chicken and barbecue, should be consumed
by the guest within two hours or pack ahead of time to store
large quantities of bulk foods into SHALLOW CONTAINERS for
quick cooling and quick reheating outdoors.
you are catering, keep all meat and poultry refrigerated to
minimize bacterial growth. Use insulated coolers, ice packs,
refrigerated containers on trucks to ensure safe temperature.
When handling raw meats, remove from the cooler only the amount
that will fit the cooking needs.
salads, deli meats and other cold items by nesting dishes
in containers of ice.
outdoors, keep the coolers and other food storage equipment
in the shade. Keep the lid closed and AVOID FREQUENT OPENING.
Do not forget to replenish ice in the cooler as it melts.
entertaining, set out only SMALL AMOUNTS of food at time and
replace with fresh food rather than adding fresh food to a
dish that already has food in it.
SEPARATE COOLERS for drinks so the food containers won’t be
constantly opened and closed.
HOT FOOD HOT until served. Use a chafing dish, warming tray,
steam table, slow cooking pot or on the side of the cooking
destroy all harmful microorganisms, COOK ALL MEATS properly.
Keep a product thermometer available to check the internal
this, or any food-safety-related
information, please contact the Bureau of Consumer Health
Services at 713/794-9200.
Contact the HDHHS Bureau of Consumer