Spring and summer bring a full calendar of picnics, park gatherings and outdoor events. Food is often at the centre of these days. It also spends hours away from the fridge, sitting in the sun. That is when food poisoning bacteria get their chance.
A little planning keeps the day relaxed and the food safe to eat. Most of it comes down to keeping cold food cold, hot food hot and raw food apart. Clean hands and sensible choices about what to pack do the rest. Here is what Australian health authorities recommend.
Understanding the temperature danger zone
Bacteria grow more easily in warm food. The Better Health Channel guide to food safety outdoors describes a temperature danger zone between 5°C and 60°C. Food sitting in this range for too long becomes risky. On a warm afternoon, a picnic rug is right in that zone.
Queensland Health gives clear targets for potentially hazardous food. Keep it at 5°C or lower, or at 60°C or higher. Hot food should be steaming hot when you leave home. If you cannot keep food out of the danger zone, plan to eat it quickly.
Knowing which foods carry more risk
Some foods need more care than others. The Queensland Government advice on eating outdoors lists potentially hazardous foods. These include raw and cooked meat, seafood and dairy products such as custard. Cooked rice and pasta, egg dishes like quiche and prepared salads such as coleslaw are on the list too.
Sandwiches and rolls that contain these fillings also count as higher risk. Queensland Health suggests safer options for eating outdoors. These include sandwiches with hard cheese, pickles or spreads such as honey. Canned meat or fish and whole, uncut fruit and vegetables are also safer choices.
That does not mean you have to leave the chicken salad at home. Queensland Health says that if you do take higher risk foods, eat them as soon as possible. Serve them first and keep the rest in the esky until needed. Leave the slow grazing to the whole fruit and crackers.
Packing the esky properly
A good esky is the backbone of a safe picnic. Queensland Health says food should be cold before it goes in. Use plenty of ice or cold packs and keep the lid closed as much as you can. Frozen drinks can double as ice packs, according to the Better Health Channel.
Where you put the esky matters as well. The Better Health Channel suggests keeping it on the car floor out of direct sun. Covering it with a blanket adds insulation on the drive. At the park, find a shady spot and keep it there.
Raw and cooked food should stay apart. Queensland Health suggests separate eskies for raw food and for other food and drinks where possible. If they must share, store cooked food, fruit and salad above the raw food. Wrap everything or use leak proof containers so juices cannot drip.
A few more esky habits help too. Queensland Health says not to use esky ice in drinks, so pack drink ice separately. Tip out melted ice water rather than using it for drinking or washing. Clean and dry the esky afterwards so mould does not build up.
Cooking on the barbecue
Barbecues are a big part of outdoor eating in Australia. The Better Health Channel says to keep meat refrigerated until you start cooking. Cook food to at least 75°C and check with a meat thermometer. Queensland Health also says a probe thermometer is the only way to be sure meat is cooked properly.
Without a thermometer, there are visual checks. The Better Health Channel says poultry should have no pink flesh. Hamburgers, mince and sausages should be cooked until the juices run clear. Food made with eggs should also be cooked thoroughly.
Utensils can spread bacteria from raw to cooked food. The Better Health Channel says not to use the same tongs or forks for raw and cooked food. Do not put cooked food back on a plate that held raw meat. Queensland Health also suggests heating and cleaning barbecue plates thoroughly before use.
Keeping hands clean
Clean hands are one of the simplest protections. The Better Health Channel says to wash hands before and after handling raw food. Use clean water and soap, then dry with clean or disposable towels. Queensland Health says hand washing is especially important before eating outdoors.
Many parks and event spaces have limited water. In that case, disposable wipes or hand sanitiser can help. The Better Health Channel notes that hand sanitiser will not kill all bacteria that cause food poisoning. Washing with soap and water is the better choice wherever you can.
Drinking water needs thought on camping trips and in remote spots. Queensland Health suggests bottled, boiled or treated water, in that order of preference. It says to boil water vigorously for one minute, or three minutes if it is very cloudy. Bring plenty of bottled water to most picnics and the problem is solved.
Deciding what to do with leftovers
Leftovers are where many picnics go wrong. The NSW Food Authority says food meant for the fridge should not be eaten if left out for more than four hours. The Better Health Channel adds that high risk food left in the danger zone that long should be thrown away. It should not go back in the fridge for later.
Queensland Health goes further and suggests throwing out leftovers, especially on hot days. Its simple rule is: if in doubt, throw it out. Pack smaller portions so there is less to waste. You can always bring a second round of snacks that keep well.
Planning food for outdoor events
Bigger gatherings need the same care on a larger scale. For a work outing with team building games, assign one person to manage the eskies and serving. Set out food in small batches rather than all at once. Keep the rest cold until it is needed.
Backyard events give you more control. A shaded entertaining area makes it easier to keep food cool, and our article on residential landscape designs has ideas for using outdoor space. If you are serving drinks too, our guide to choosing wine glasses may help you set the table. Shatterproof options are worth considering for grass and paving.
When the party moves inside, spills can follow. Our list of the worst things to spill on your carpets is worth a read before guests arrive. Set up a separate serving area near the back door if you can. That keeps food, drinks and foot traffic in one easy place.
Frequently asked questions
How long can picnic food sit out?
The NSW Food Authority says food meant for the fridge should not be eaten after more than four hours out. On hot days, less time is wiser. Keep it in the esky until you are ready to serve.
What temperature should cold food be kept at?
Queensland Health says potentially hazardous food should be kept at 5°C or lower. Use plenty of ice or cold packs. Keep the esky lid closed as much as you can.
Is hand sanitiser enough before eating?
It helps when there is no water, but it is not perfect. The Better Health Channel says sanitiser will not kill all bacteria that cause food poisoning. Soap and clean water is better.
What are the safest foods to take on a picnic?
Queensland Health lists sandwiches with hard cheese, pickles or spreads as safer options. Canned meat or fish and whole fruit and vegetables are also good choices. Higher risk foods should be eaten as soon as possible.
This article is general information only and is not medical advice. If you think you have food poisoning, speak with a doctor or qualified health professional.