Food Safety Must-knows For Al Fresco Dining This Summer

Summer is the perfect time for picnics and barbecues, but it’s also prime time for foodborne illnesses. Fortunately, keeping your food safe while enjoying the great outdoors is simpler than you might think. Here are some tips from our CEO and founder, Lisa Richards, to ensure your alfresco dining experience is both enjoyable and safe this summer season!

Keep It Cool

The key to avoiding foodborne illness is to keep cold foods cold. Cold air flows downward, so make sure your food is properly packed to maintain a safe temperature.

Common sense tells us to keep mayonnaise-based salads and condiments on ice, but don’t forget other perishable items like sliced tomatoes, cheese, burgers, hot dogs, and chicken. Proteins and certain vegetables can quickly grow bacteria if not kept at safe temperatures.

Pack your Ice Chest Properly

Using ice chests correctly can be the answer to keeping your food safe. Opt for smaller, easier-to-lift coolers, as they are more efficient and safer to handle.

• Layer Your Ice: Start with a layer of ice at the bottom of the cooler. Place your food in containers with lids, plastic bags, or wrap them in plastic film to keep them dry as the ice melts. This includes burgers and hot dogs, even if they are in a package.
• Alternate Layers: Create alternating layers of ice and food. For example, ice first, then food, then ice again, and so on. This ensures even cooling.
• Use Frozen Cold Packs: If you’re using frozen cold packs, place them on top of the food closest to the lid to maintain a cool environment. Keep them away from produce to avoid “freezer burn.”
• Create Ice Sheets: Freeze water in cake pans to create ice sheets. These sheets are more effective than ice cubes and are cost-efficient. Place them at the bottom of the cooler for an even cooling layer.
• Dry Ice: While dry ice is extremely cold and effective, it can be dangerous and cause burns if handled improperly. It’s great for items like ice cream but should be used cautiously.
• Layer Protection: Pack items you’ll need last at the bottom. Use cardboard between layers to prevent food from being crushed and to provide extra insulation.

Packing Up Like a Pro

• Recycling: Use the first empty cooler as a dirty utensil bin. This is a great way to keep things organized and makes it easier to transport washable items home.

• Time Limits: Do not bring home any food that has been out on the table for more than 90 to 120 minutes. Toss any salads or cooked foods to avoid the risk of foodborne illness.
• Trash Disposal: Always bring trash bags and use the dumpsters provided in parks. In places like San Diego, seagulls can be a nuisance, so tie bags securely to avoid attracting them.

Following these simple tips, you can enjoy your outdoor dining experience without worrying about food safety. For those times when there’s just too much on your plate, let our sister brand, Picnic People, handle everything—from the food set-up to the cleanup. Visit us at picnicpeoplesandiego.com to make your next outdoor gathering a breeze.