 Summer Safety - Picnics
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Audio/Video Script:
Ashley Carroll
Nutrition Program Technician
[Title slide - Summer Safety Picnics; Ashley Carroll Nutrition Program
Technician, U of A University of Arkansas Division of Agriculture; Drawing of
the sun and a picnic basket.]
[Ashley] Summer time is a great time for picnicking with family and friends!
The warm weather is not only ideal for fun at the parks, lakes, or campsites,
but it is also an ideal time for the growth of harmful bacteria that can cause
foodborne illness. Follow these tips to make sure your food reaches the table
safely.
[Slide - Summer Safety Picnics. Drawing of the sun and a thermometer with the
temperature rising to the danger zone.] The key is to never let your picnic food
remain in the “danger zone” for more than two hours, or one hour if outdoor
temperatures are above 90°F. Harmful bacteria grow well in food at
temperatures of 40-140°F.
[Slide - Summer Safety Picnics. Picture of an ice chest with a hot dog,
hamburger, chicken, ice packs and a frozen water bottle inside.] Remember to
keep cold foods cold. Hot dogs, ground beef patties, chicken, potato and pasta
salads should be kept in an insulated cooler packed with several inches of ice,
ice packs, or containers of frozen water. Keep the cooler in the shade or
covered with a blanket at the picnic site to keep the food cold longer. [Slide -
Summer Safety Picnics. Picture of an ice chest with a hot dog, hamburger,
chicken, ice packs and a frozen water bottle inside with an umbrella shading the
ice chest.]
[Picture of a family, father, mother and child, having a picnic] Handle
picnic leftovers very carefully. Most leftovers have been sitting out for more
than one hour, so throw the food out.
[Ashley showing an ice chest] Food that has been kept in a cooler that still
has ice may be safe, but if the ice is melted, throw the food out because the
water is not cold enough to keep the food safe.
[Slide - Summer Safety Picnics. Drawing of the sun and a thermometer with
showing the correct temperatures for hamburgers, steak, hot dogs and chicken.]
Be sure to cook foods to temperatures that will kill harmful bacteria.
Hamburgers should be cooked to 160°F. Steaks should be cooked to 145°F for
medium rare or 160°F for medium. Cook chicken breasts and hot dogs to 165°F.
[Picture of a meat thermometer.] Use a meat thermometer to insure that food
reaches a safe internal temperature. [Picture of a grill.] Keep the grilled food
hot until you serve it by moving it to the side of the grill, just away from the
coals.
[Slide - Summer Safety Picnics. Drawing of the sun and a picnic basket. Don’t
cross-contaminate. Use a clean platter, marinate in the refrigerator, don’t
reuse the sauce] Don’t cross-contaminate. When taking cooked food off the grill,
do not put it back on the same plate that previously held the raw food. Instead,
have a clean platter and utensils ready at grill-side to serve the food. If
marinating meat and poultry before grilling, then do it in the refrigerator not
on the kitchen counter or outdoors. And don't reuse the sauce on the cooked
food.
[Slide - Summer Safety Picnics. Drawing of the sun and a picnic basket.
Pictures of someone washing their hands, disposable wipes, and someone washing
with a sponge] Finally, keep everything clean. Always wash your hands with hot,
soapy water before and after handling food. Bring disposable wipes and
biodegradable soap for hand- and dishwashing.
[Ashley] Don’t let foodborne illness ruin your picnic. Have a great summer!
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