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Home » News » 2025 » August

News Brief

Aug. 1, 2025 |  By: The University of Missouri Extension

University of Missouri Extension tips for picnics

Wash your hands before eating, even on picnics. MU Extension food safety specialist Kantha Channaiah advises packing sanitizer, moist towelettes or, if you can, soap and a container of water. Adobe stock photo.

The University of Missouri Extension

COLUMBIA, Mo. – Picnics are a great way to enjoy the outdoors, good weather and delicious food with family and friends.

But before you head outside, make sure foodborne illness doesn’t spoil your day, said Kantha Channaiah, University of Missouri Extension food safety expert.

“Outdoor settings can present food safety challenges due to warm weather, limited access to refrigeration and lack of readily accessible handwashing stations,” Channaiah said.

To protect yourself, your family and friends from foodborne illnesses, follow these tips for safe outdoor cooking and food storage:

Plan ahead, pack smart

Choose less perishable foods such as hard cheeses, firm fruits and dry snacks. “If your picnic includes raw meat, fish, poultry or eggs, cook them thoroughly and pack them carefully to avoid cross-contamination,” he says.

Use insulated coolers with ice packs or frozen gel packs to keep perishable items below the temperature danger zone of 40 F to 140 F, where bacteria can grow rapidly on food. Pack foods according to their use. For example, put items needed last at the bottom of the cooler and place the things you’ll want right away at the top so they will be readily available.

Keep cold foods cold and hot foods hot

Never let your picnic food remain in the danger zone for more than two hours, or one hour if the outdoor temperature is above 90 F.

• Keep your cooler well-chilled. Store it in the air-conditioned interior of the car, not in a hot trunk. At the picnic site, place the cooler in the shade.
• Don’t open the cooler too often. Consider using separate coolers for drinks and perishable foods.
• Throw away foods that have been sitting out for more than two hours, or one hour if the temperature is above 90 F.

Separate raw and ready-to-eat foods

Keep raw foods like uncooked meat and poultry separate so harmful bacteria doesn’t contaminate ready-to-eat foods like fruits, salads or cooked items.

• Use separate containers and utensils for raw and cooked foods.
• Pack raw meats in sealed containers or leakproof bags and put them at the bottom of the cooler so their juices don’t drip onto other foods.

Cook thoroughly

Since outdoor cooking can be unpredictable, Channaiah recommends using a food thermometer to make sure food reaches a safe internal temperature. Don’t make guesses based on the color or texture of food. For safety, cook food to FDA-recommended temperatures:

• Poultry (whole or ground): 165 F (74 C).
• Ground meats (beef, pork, etc.): 160 F (71 C).
• Steaks, chops, seafood: 145 F (63 C).

Hand hygiene

Washing your hands is one of the best ways to keep germs from spreading, but it’s not always easy when you’re outside and sinks aren’t nearby. Be ready with a few simple supplies:

• Pack hand sanitizer or moist towelettes with at least 60% alcohol.
• If you can, bring soap and a container of water. Washing with soap and water works better than sanitizer.

Make sure to clean your hands:

• Before you cook or eat.
• Right after using the bathroom or touching animals.
• After handling raw meat, poultry, seafood or egg products.

Clean surfaces and utensils

Clean all cooking equipment, cutting boards and utensils before and after use. Carry disposable wipes or paper towels, and use separate cutting tools for raw and cooked foods. Rinse fresh fruits and vegetables under tap water and dry them with a clean towel before packing them in a cooler.

“Picnicking is a great way to enjoy meals outdoors with family and friends,” Channaiah said. “By keeping cold foods cold, cooking thoroughly, practicing good hygiene and preventing cross-contamination, you can help ensure a safe and worry-free outdoor dining experience.”

This story was brought to us by the University of Missouri Extension. To read the story on their website, click here. 

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