Plan a summer picnic with food that travels safely

A summer picnic should be easy to unpack and pleasant to eat. Choose a location with shade and a realistic travel time, then build a menu that can be prepared before leaving. A cooler, serving plan and trash bag are more useful than a basket full of dishes that need assembly on site.

Choose food for the outing

Pack foods people want and can eat, and ask about restrictions. Whole fruit, crackers and other shelf-stable choices can simplify a short picnic. Sandwiches, cut produce and other foods that need refrigeration belong in a cooler, not an uninsulated basket. Keep original ingredient labels for packaged foods.

Sources: FDA: check full food ingredient labels and ask about uncertain ingredients · FoodSafety.gov: Keep Food Cool for the Summer to Avoid Foodborne Illness

Keep perishable food cold

FoodSafety.gov recommends ice, gel packs or frozen water bottles and a cooler thermometer to keep perishable food at 40°F or below. Keep the cooler in shade and take out only what you need. Its guidance says perishables should be chilled or discarded after two hours outside, or one hour above 90°F; do not rely on smell to decide they are safe.

Sources: FoodSafety.gov: Keep Food Cool for the Summer to Avoid Foodborne Illness

Pack for serving and cleanup

Use a short list: blanket, plates or reusable containers, utensils, napkins, drinking water, hand-cleaning supplies and bags for trash. Put heavy containers low, protect anything breakable and carry food separately from dirty items on the return trip. A simple make-ahead dish is easier to serve than a recipe that requires last-minute preparation.

Check park rules and weather before leaving, and keep an indoor alternative available.