May 30, 2025
Warm weather means it’s time for barbecues, beach days, and backyard get-togethers. But with rising temperatures comes the risk of foodborne illness, especially when meals are served outdoors.
Here's how to enjoy your summer gatherings without worrying about getting sick.
Anyone preparing or eating food or drinks should wash their hands. Every item used to prepare, cook, serve, and eat food (as well as to prepare, serve, and drink beverages) should be clean.
Raw meat and seafood can spread harmful bacteria, so anything that they touch before they’re cooked should be kept separate from all other items. Store them in sealed containers in their own cooler until you're ready to grill.
Keep cold food below 40 degrees and hot food above 140 degrees. That in-between zone — 40 degrees to 140 degrees — is where bacteria grows quickly. Food left in this danger zone for more than two hours (or one hour in temperatures above 90 degrees) should be thrown out.
If possible, choose food items that are less likely to melt, wilt, or spoil in warm temperatures. These include fresh fruits, whole-grain sandwiches, cut vegetables, and simple salads.
In case your picnic or barbecue site doesn’t have running water, rinse all fresh fruits and vegetables before packing them, even if you plan to peel them later.
Prepare cold dishes the night before so they’re fully chilled. Wait to cut juicy fruits like watermelon, pineapple, and cantaloupe until just before you leave or once you arrive. Cook hot dishes last so they stay warm.
If you're marinating meat, do it in the fridge. If you want to use the marinade as a sauce once the meat is cooked, make an additional amount of it for that purpose.
Thaw frozen meat completely before you grill it. And when making sides, consider skipping mayo and opting for vinegar-based dressings to reduce the risk of spoiling.
Before packing your cooler, sanitize it and wash any reusable bags you’ll use to transport the food.
To keep hot foods warm while you transport them, wrap them in towels and newspapers and put them in a heavy box or paper bag. For cold foods and drinks, chill or freeze them before they’re packed to help keep the food at a safe temperature. Keep drinks in a separate cooler, and store ice for beverages in sealed bags to avoid contamination.
Pack raw meat and perishables with ice or frozen gel packs above, below, and around the food. Full coolers stay cold longer, so make sure there’s no empty space. Use an appliance thermometer to make sure the cooler stays below 40 degrees.
Pack extra plates and utensils so that any tools used to handle raw meat aren’t reused for serving or eating. If you’re using a picnic table, bring a plastic tablecloth. And if there’s no sink available where you’re going, bring one of the following:
• Hand soap, a water container with a spigot, and paper towels
• Wet, soapy washrags, which you can pack in plastic bags
• Waterless hand sanitizers and disposable hand wipes
Transport your cooler in the air-conditioned part of your car, not the trunk, and keep it shaded once you arrive at your destination.
If you’re using a grill, preheat it on high for 15 to 20 minutes before cooking and be sure to clean the grill rack. Keep raw meat chilled until it’s time to cook it, and once you start grilling, finish the job. Never partially cook meat and return to it later!
Use a food thermometer to make sure meat reaches a safe internal temperature. After you’re done grilling, keep the food warm by moving it to the cooler side of the grill or into a heat-safe pan.
Keep cold foods cold by placing them directly on ice or in a shallow container in a deep pan filled with ice. You can leave out some foods, such as breads, rolls, chips, crackers, cookies, and some acidic condiments, such as ketchup, mustard, and mayonnaise. Be sure to also cover food and utensils to prevent them from being contaminated by insects or debris and don’t put them on the ground.
As for leftovers, it's usually best not to bring them home. If food has been sitting out or handled by a lot of people, the safest route is to toss it. If your cooler is still cold and the ice hasn’t melted, some items may be safe — but, if in doubt, throw it out.
A few simple precautions can help you enjoy your picnics and cookouts without worrying about food safety. A little planning goes a long way toward keeping your gatherings fun and illness-free!
