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One of the most overlooked food safety steps at outdoor picnics is also one of the easiest: handwashing.
Kansas State University food scientist Karen Blakeslee says while many home cooks and BBQ fans remember to cook food to the proper internal temperature and store it safely, they often forget to wash their hands—potentially putting the entire gathering at risk. Hand wipes or sanitizer are helpful, but only after washing away visible dirt, said Kansas State University food scientist Karen Blakeslee. Hands often need to be washed several times during food prep—especially after handling raw meat.
Blakeslee reminds everyone that handwashing is one of the four key food safety steps: clean, separate, cook, and chill. She also offers these tips for a safer picnic:
- Plan ahead. Bring a food thermometer, cooler with ice, clean utensils, containers for leftovers, disposable dinnerware, paper towels, and trash bags.
- Thaw food safely. Use the refrigerator or cook food straight from frozen. Never thaw meat on the counter or outside, and don’t partially cook food in advance.
- Wash hands when you arrive. Clean your hands before handling any food. If there’s no running water, use hand wipes or sanitizer you brought.
- Protect food from heat. Keep coolers in the shade and close them quickly after removing food. In temperatures over 90°F, don’t leave food out longer than one hour.
“Keep cold foods below 40°F and hot foods above 140°F,” Blakeslee said. Use insulated containers and separate coolers for drinks. Always check temperatures with a food thermometer.
Safe internal temperatures:
- Steaks and chops: 145°F
- Ground meat: 160°F
- Poultry: 165°F