A picnic without a few  ducks and bunnies watching from the peach trees or dragonflies diving at our heads, wouldn't be a picnic at my house. We never seem to invite the ants!
- Maile

When summer is in full swing, a top summer activity is picnicking and entertaining outdoors. The bacteria that cause illness grow on moist, usually protein-based foods that are between 41º F and 140º F, so minimize the time you allow these foods to stay at these temperatures. For better peace of mind that you're serving safe food to your family and friends, keep the following food safety guidelines in mind:

Wash your hands thoroughly before cooking, after touching raw meat, fish, or chicken, and especially after visiting the bathroom. Most food borne illnesses are related to improper handwashing after going to the bathroom. If handwashing facilities are not available, wet napkins or sanitizers will reduce the germs on your hands, but won't eliminate them.

Be mindful of temperature control:picnic basket

  • Cook thoroughly. Use a food thermometer to check that meats and poultry are hot enough to kill any harmful bacteria. Minimum safe internal temperatures are:
    • hamburgers (ground meats and sausages, including pork sausages): 155º F.;
    • steaks and other beef, veal, lamb, fish and shellfish: 145º F;
    • poultry: 165º F;
    • pork (except pork sausage): 145º F.

    • Don't cross-contaminate

    Melon Guidelines

    Fruit is an important part of a balanced diet. National guidelines recommend that we eat at least 5 fruits and vegetables each day.

    Fresh fruit, like many other foods can pose a risk if not prepared or stored properly. Following some simple guidelines will help keep your fruit fresh as well as safe.

  • When you buy cut melons, be sure they have been buried in ice or displayed in a refrigerated case, not just displayed on top of ice. Uncut melon does not need to be refrigerated.
  • Before cutting, the outer surface of the melon should be washed with drinking water to remove surface dirt.
  • Hands and all equipment and utensils (cutting boards, knives, etc.) need to be washed thoroughly with hot soapy water, and rinsed.
  • Cut melons must be refrigerated at 41º F or below.
  • Cut melons may be served without refrigeration for a maximum of 4 hours (such as at a brunch, picnic, or buffet).
  • At the end of that time, any leftover melon must be thrown away.
  • Other fruits (such as oranges, apples, lemons, and pineapple) are higher in acid and not as potentially dangerous.
Leftovers  Guidelines

  • Refrigerate food as soon as possible in shallow containers.
  • Discard any food that has been out of the refrigerator for 4 or more hours.
  • Excerpts from article posted ith permission from: Public Health Kings County Washington StateSeattle, WA 98104
  • http://www.metrokc.gov/health/foodsfty/summerfoodtips.htm