Before your picnic

• Defrost meat, poultry, and seafood in the refrigerator or submerge sealed packages in cold water. You can also microwave-defrost, but only if the food will be grilled immediately afterward.

• Never reuse marinade that touches raw foods unless you boil it first or set some of the marinade aside before marinating food to use for the sauce later.

• Marinate foods in the fridge, not the countertop.

• Wash all produce before eating, even if you plan to peel it. The knife you use to peel it can carry bacteria into the part you eat. Fruits and vegetables that are pre-cut or peeled should be refrigerated or kept on ice to maintain quality and safety.

• If your picnic site doesn't offer clean water access, bring water and soap or pack moist disposable towelettes for cleaning surfaces and hands.

• Don't forget to pack a food thermometer!

Packing coolers

• Place food from the refrigerator directly into an insulated cooler immediately before leaving home.

• Use ice or ice packs to keep your cooler at 40 °F or below.

• Pack raw meat, poultry, and seafood in a separate cooler, or wrap it securely and store it at the bottom of the cooler where the juices can't drip onto other foods. Place beverages in a separate cooler, offering easy drink access while keeping perishable food coolers closed.

• Avoid loading coolers in the car’s trunk, as they can collect heat. Once at the picnic site, keep food in coolers until serving time (out of the direct sun) and avoid opening the lids often.

Grilling

• Have clean utensils and platters available. Cook meat, poultry, and seafood to the proper temperatures ─ use a food thermometer to be sure (see Safe Minimum Cooking Temperatures Chart). Keep cooked meats hot at 140 °F or warmer until serving time — set them to the side of the grill rack to keep them hot.

• When removing foods from the grill, place them on a clean platter. Never use the same platter and utensils for cooked food that you used for raw meat, poultry, or seafood.

Time and temperature 

Don't let hot or cold food sit in the "Danger Zone" (between 40 °F and 140 °F) for more than 2 hours – or 1 hour if the outdoor temperature is above 90 °F. If they do, throw them away.