Don’t let foodborne illnesses spoil your Labor Day picnic! Celebrate safely by following these 10 tips:

• Make sure your cooler has enough ice or cold packs to keep perishable foods at a temperature below 40 degrees. Place your cooler in the shade at the picnic site.

• Pack beverages in a separate cooler. That way, people can open it frequently without exposing perishable foods to warmer temperatures.

• Store raw meat, poultry and seafood in a separate cooler or securely wrapped so that their juices don’t contaminate other foods. Rinse fruits and vegetables under running water before packing them, even if they have skins and rinds that aren’t eaten.

• Keep fully cooked hot foods at or above 140 degrees by using warmer trays or a crockpot. Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals.

• Cook food thoroughly. Use a food thermometer to ensure that it has been cooked to a safe temperature.

• Never use the same utensils or dishes for preparing food and serving food. Use one set of utensils and dishes for handling raw meat, poultry and seafood and another, clean set for serving and eating the meal.

• Clean the surfaces of your picnic area with disinfectant before setting out food and dishes.

• Wash your hands before handling food and before the meal using soap and running water, if available, or hand sanitizer. Do not wash your hands with water from streams or rivers; it’s untreated and not safe for drinking.

• Throw out any food that has been at a temperature between 40 and 140 degrees for more than two hours (one hour if the outside temperature is higher than 90 degrees).

• Divide leftovers into small portions, wrap them well and store them in a cooler at temperatures below 40 degrees.

Sources:
U.S. Department of Agriculture
U.S. Food and Drug Administration