As the temperatures rise, prevention of foodborne illness during picnics should be a high priority. Problems with cooking in the outdoors include an increased chance of cross-contamination, temperature abuse, and improper cooking due to the lack of clean surfaces and facilities to wash utensils and hands, unfamiliar cooking equipment and poor refrigeration facilities.
Informed consumers can take the necessary precautions to minimize food safety problems.
These are the temperatures at which, food poisoning bacteria grow rapidly. During transportation, perishable foods should be kept in the air-conditioned part of the car. Once you arrive, coolers should be kept in the shade with the lid tightly closed to preserve the cold air that is trapped inside. Remember, keep cold foods and hot foods hot. Storing grilled meats and poultry is similar to storing raw meats and poultry.