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Picnic Pointers and Food Safety Tips

  • If you marinade your chicken or meat, be sure to discard the liquid after it has been in contact with the raw meat. Less mess will be made if you marinate in a large re sealable plastic bag. Just toss out the bag!
  • If you brush barbecue sauce on chicken or meat while it’s grilling, be sure to cook it for at least 5 minutes after the last brush with the basting sauce.
  • Always wash hands thoroughly in hot, soapy water after handling raw meat. Bring along waterless hand sanitizing lotion if you're at the picnic grounds.
  • Test meat, poultry and seafood for proper doneness. Here are some guidelines:


  • Beef, Veal, Pork, Lamb (Ground) No pink color (160°F)
    Beef, Veal, Lamb (Chops, Steaks) Medium (160°F); Well-Done (170°F)
    Chicken, Turkey (Ground) No Pink color (165°F)
    Chicken, Turkey (Whole, Pieces) No pink color; clear juices (180°F)
    Fish Fillets Flake easily with fork

  • Never place cooked food on the same platter that was used with raw meat.
  • Keep food covered until ready to serve.
  • Use separate serving utensils for meats and salads.
  • Eat grilled foods while they are hot.
  • Pack convenient ready-to-eat items that do not require refrigeration for your picnic. Examples include: CAPRI SUN ALL NATURAL juice drink pouches, pretzels, HANDI-SNACKS snack combinations, pudding and applesauce cups, fruits and nuts.
  • Make a batch of low fat muffins the day before the picnic to bring. May we suggest Applesauce Bran Cereal MuffinsHealthy Living or Low-Fat Cranberry Orange MuffinsHealthy Living?
  • When the meal is finished, pack leftovers in containers that are air-tight and place in a cooler or ice chest.
  • Discard food after an hour in hot sun. Don't leave food at room temperature for more than 2 hours.

Enjoy all the fun of outdoor cooking and make the most of wonderful summer picnicking weather. Don’t forget the Frisbee®!

picnic pointers
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