A time for family and friends to gather, socialize and have fun.

The following tips can help keep your picnics and meals away from home as safe as possible.

Pack raw food in a sealed container or bag in a cooler with ice or cold packs so that the temperature stays below 40°F.


Keep the food at the bottom of the cooler so that its juices do not leak onto other foods. Keep packed on ice and in the shade until it is ready to be cooked.

At very warm temperatures, cooked foods should be kept out for no longer than 1 hour. Keeping cooked leftovers out may be risky because the food may have been exposed to flies, dirty hands, and extended warm temperatures.

Refer to the Cooking Times section for doneness temperatures.
When cooking, use a meat thermometer or follow these tips:

Poultry: Cook it until the meat is white, and don’t eat it if you see blood or pink meat

Fish: Cook until it flakes easily and is no longer translucent in the center.

Eggs: Cook eggs and egg dishes thoroughly.

Steaks: Can be safely cooked medium.