Prevent Food Poisoning from Summer Picnics 

When serving food, especially outdoors, it's important to prioritize food safety. After all, nobody enjoys a party if they get sick after eating.

PIH Health Internal Medicine Physician Richard Jordan says, “Cases of foodborne illness, or food poisoning, are much higher in the summer than at any other time of the year”. These illnesses cause a variety of symptoms ranging from double vision to severe diarrhea, vomiting and fever.

“In many cases, people that contract food poisoning will show only very mild symptoms which can be treated at home. But many instances of food poisoning can be very dangerous, especially for young children”, Dr. Jordan adds.

Follow these tips to keep food safe to eat at your next backyard get-together.

Keep Cold Food Cold:

• Cold food should be stored at 40 °F or below to prevent bacterial growth.
• Once you’ve served it, it should not sit out for longer than 2 hours, or 1 hour if the outdoor temperature is above 90 °F. If it does — discard it.
• Serve food in metal or ceramic bowls over an ice bath. Do not use plastic containers because they do not keep food as cold.

Keep Hot Food Hot:

• Hot food should be kept hot at or above 140 °F. Pour hot water into a chafing dish. To avoid splashing, carry hot water in a teapot.
• Use canned heat to warm up the dish and keep food hot. Use the lid to set the height of the flame.
• Wrap it well and place it in an insulated container until serving.
• Just as with cold food — these foods should not sit out for more than 2 hours, or 1 hour in temperatures above 90 °F. If food is left out longer, throw it away to be safe.

Other Food Safety Tips:

• Keep the spout of hot beverage containers far from the edge of the table and out of kids' reach.
• Replenish food with new pans and utensils. To reduce cross-contamination, use designated utensils in all dishes and replace every 4 hours.
• Dairy-based desserts should be served at the last minute and immediately returned to the refrigerator after serving.
• Organize cooler contents. Consider packing beverages in one cooler and perishable foods in another. 
• Don’t cross-contaminate. Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared/cooked foods or foods that will be eaten raw, such as fruits and vegetables.

Safe Food Handling Tips:

When handling food, it is important to keep these four steps in mind: Clean, Separate, Cook and Chill.

• Wash your hands with warm water and soap for at least 20 seconds before and after handling food
• With canned goods, remember to clean lids before opening
• Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood
• When cooking in a microwave oven, cover food, stir, and rotate for even cooking
• Bring sauces, soups, and gravy to a boil when reheating
• Never thaw food at room temperature, such as on the countertop
  • There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave

“Food poisoning is very common, but it’s also very easy to prevent. Taking the proper food safety measures will help ensure that you and your loved ones won’t get sick from your cookout or picnic this summer,” says Dr. Jordan. Keep these tips in mind when handling and preparing food, not only this summer but all year round

Contact your primary care provider or visit an urgent care location if you begin to suffer from symptoms such as severe diarrhea or vomiting for more than one day. 911 should be called immediately if symptoms include severe dehydration, trouble breathing or bloody diarrhea.