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