Picnics 301-Staying Out of the Danger Zoneby Michele Cheplic | More from this Blogger 18 Jul 2006 09:01 AM In response to a wonderful comment made regarding my blog: Picnics 101, I decided to write another blog on picnics. The person who wrote the comment shared a great idea: instant picnics. If you keep a cooler in the car with basic staples such as plates, utensils, and cups, when the mood hits you can swing through a drive-thru or stop at a store to pick up food, then head to a park... and viola-instant picnic. The idea served as the inspiration for this blog that deals with picnics and food safety. Here's some food for thought regarding picnic food: Take Out. Who says you have to slave away in the kitchen in order to create a great picnic? A meal shared in the great outdoors can be just as special if someone else does the cooking. Popular picnic foods such as fried chicken and barbeque can be easily picked up at a local restaurant or deli. However, remember it is critical that you eat these items within 2 hours of purchasing them. Otherwise, plan ahead-buy the prepared items and chill them in your refrigerator before packing them in an insulated cooler. Keeping Hot Food Hot and Cold Food Cold. It's essential to keep hot food hot and cold food cold throughout the duration of your picnic. With that said, it is critical to follow some basic safety tips to prevent foodborne illness: Don't fill your cooler until right before leaving home. Keep the cooler in the coldest part of the car when traveling. Once you have arrived at your picnic destination store coolers in the shade. Perishable food like hamburger patties, hotdogs, luncheon meats and chicken should remain in the cooler packed with plenty of ice or frozen gel packs until it is time to be consumed or cooked. Periodically check the cooler making sure that the ice hasn't melted away. Restock the cooler with ice as needed. Be sure raw meat and poultry are wrapped securely to prevent juices from cross-contaminating ready-to-eat food. Grilled food should not be left sitting in the open for more than 2 hours (1 hour when the outside temperature is above 90°F). If it isn't going to be consumed within that time frame it's best to keep it in the cooler. The Danger Zone. According to food experts, bacteria grows and spreads rapidly at temperatures below 40°F or above 140°F. The temperature range in between is known as the "Danger Zone." Bacteria multiply rapidly at these temperatures and can reach dangerous levels, especially in raw meat and poultry. Again, to protect yourself and your family, stay out of the "Danger Zone" by making sure you keep hot foods hot and cold foods cold. Related Articles: Picnics 201-Keeping the Great Outdoors Great Learn more about Michele Cheplic  Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. Relevanttravel tags User Comments  photographer1 (357) 04 Oct 2006 11:33 PMGo one step further and keep a tent, stakes and guylines in the car and camp out whenever you feel like it or whenever you come across a beautiful state park or forest. all rights reserved including internet rights, and International rights. Community Tags activities, eating, family, outdoors, picnics Discuss this article
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